Harvest Israeli Couscous Salad

• Produce

  • 1 Apple, medium green
  • 1 cup Cranberries, dried
  • 1/4 cup Flat leaf parsley, fresh
  • 2 Green onions
  • 1/2 Lemon, Zest of
  • 1 Pear, medium red
  • 1 1/2 tbsp Rosemary, fresh leaves
  • 1 tsp Thyme, fresh leaves

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Condiments

  • 1 tsp Dijon mustard
  • 3 tbsp Maple syrup

• Pasta & Grains

  • 2 cups Israeli couscous

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/4 tsp Pepper

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Other

  • cup scant 1/4 olive oil

Found on thechunkychef.com

Description

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with foil and spread out sliced almonds in a single layer. Bake 8 minutes, or until golden brown and fragrant. Set aside to cool.
• Add olive oil to a saucepan and heat over MED or MED-HIGH heat. Pour in dry couscous and toast by stirring occasionally until couscous is lightly golden and smells nutty (about 4-5 minutes).
• Add chicken broth, stir, and bring to a boil. Cover and simmer for 10-12 minutes, until broth has cooked off.
• Place cooked couscous in a bowl and set aside until cool.
• Add in parsley, rosemary, thyme, apple, pear, cranberries, green onions and toasted almonds, and toss to combine.
• To a small mixing bowl, add all vinaigrette ingredients except olive oil. Pour in the olive oil, while whisking, and continue to whisk until smooth.
• Pour over couscous and toss again to combine.