ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
- For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
COUSCOUS WITH APPLES, CRANBERRIES AND HERBS
From Giada De Laurentiis. Barley or orzo may be used in place of the Israeli couscous, which is a larger grain. If using orzo rinse quickly after cooking to remove residual starch.
Provided by gailanng
Categories Low Cholesterol
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
- Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
- While couscous is cooking, prepare vinaigrette. In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous; toss to coat evenly.
Nutrition Facts : Calories 687.7, Fat 29.1, SaturatedFat 3.9, Sodium 304.4, Carbohydrate 89.6, Fiber 8.5, Sugar 12.7, Protein 19.1
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ISRAELI COUSCOUS WITH APPLES, CRANBERRIES, AND HERBS
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- Gather Ingredients. You'll need: Couscous: 1 Tbsp. olive oil. 8 oz. (about 1 1/3 cups) Israeli Couscous. 14 oz. chicken broth (1 3/4 cups), if you want to keep this vegetarian, use vegetable broth or water.
- Cook Israeli Couscous; Toast Almonds. For the couscous: In a medium saucepan, heat the olive oil over medium-high heat. Add the couscous and cook, stirring occasionally until lightly browned, about 3 to 5 minutes.
- Prep Herbs, Apple; Make Dressing. Finely chop the herbs, dice the apple. (I usually peel the apple and slice the apple off the core in quarters, this way I have a flat side for dicing.
- Assemble Salad and Enjoy! Add the apple and herbs to the vinaigrette, mix well. Then add the Israeli couscous and almonds and stir everything until combined.
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