Thursday, July 1, 2010

Israeli couscous with apples and cranberries

Israeli couscous is the big kind--it looks kind of like small beige peas. This can be served warm or cold, another great thing to eat when it's too hot to eat. You can also substitute barley or orzo for the couscous.

1 box or 2 cups Israeli couscous
olive oil
2-3 cups chicken or vegetable broth
a handful of fresh parsley, rosemary and thyme, chopped
1 medium apple, diced
1 cup dried cranberries
1/2 cups sliced or slivered almonds

Toast the couscous in the olive oil for a few minutes until browned and aromatic. Add the broth and let it cook down until the couscous is done/the liquid is evaporated. Remove from heat, add rest, toss together.

You can make a quick vinaigrette with 3-4 tablespoons apple cider vinegar with 1 tablespoon maple syrup, salt and pepper to taste, and 3-4 tablespoons olive oil. Whisk together and stir into the couscous salad.

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