Israeli Couscous w/ Apples, Cranberries & Herbs

• Produce

  • 1 Apple, medium green
  • 1 cup Cranberries, dried
  • 1/4 cup Flat leaf parsley, fresh
  • 1 1/2 tbsp Rosemary, fresh leaves
  • 1 tsp Thyme, fresh leaves

• Canned Goods

  • 3 cups Chicken broth, low-sodium

• Condiments

  • 3 tbsp Maple syrup

• Pasta & Grains

  • 2 cups Israeli couscous

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

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

Found on littlebitsof.com

Ingredients

• Couscous:
• 2 tablespoons olive oil
• 2 cups Israeli couscous
• 3 cups low-sodium chicken broth
• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/2 tablespoons chopped fresh rosemary leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 medium green apple, diced
• 1 cup dried cranberries
• Vinaigrette:
• 1/4 cup apple cider vinegar
• 3 tablespoons maple syrup
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup olive oil

Directions

• 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 and dried cranberries.
• 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.