Recipe: Israeli Couscous with Apples, Cranberries and Herbs

 Israeli Couscous with Apples, Cranberries and Herbs

Recipe courtesy Giada De Laurentiis

Prep Time: 15 min, Cook Time: 20 min, Level: Easy
Serves: 4 to 6 servings

*I love this recipe. It’s a refreshing way to introduce the flavors of Fall. By adding feta cheese or white beans, it’s a stand alone salad. Or you can make as is and pair it with roasted chicken. Enjoy.


• 2 tablespoons olive oil
• 2 cups Israeli couscous (or barley or orzo)
• 4 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
• 1/2 cup slivered almonds, toasted, see Cook’s Note

• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup olive oil

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.
Cook’s Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.