Israeli Couscous with Apples, Cranberries and Herbs
Israeli Couscous with Apples, Cranberries and Herbs could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. For $2.58 per serving, you get a side dish that serves 6. One portion of this dish contains roughly 13g of protein, 20g of fat, and a total of 512 calories. This recipe from Foodnetwork has 19 fans. Head to the store and pick up apple cider vinegar, black pepper, fresh flat-leaf parsley, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Christmas. From preparation to the plate, this recipe takes roughly 35 minutes. Overall, this recipe earns a pretty good spoonacular score of 59%. If you like this recipe, you might also like recipes such as Rose Colored Couscous (Israeli Couscous with Beets and Walnuts), Lemon Israeli Couscous, and Fruited Israeli Couscous.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 cup apple cider vinegar
1/2 teaspoon freshly ground black pepper
1 cup dried cranberries
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
2 cups Israeli couscous (or barley or orzo)
1 tablespoon kosher salt
4 cups low-sodium chicken broth
2 tablespoons maple syrup
1/4 cup olive oil
2 tablespoons olive oil
1/2 cup slivered almonds, toasted, see Cook's Note
Equipment:
sauce pan
bowl
whisk
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. For the couscous: In a medium saucepan, heat the olive oil on medium-high heat.
3. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
4. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated.
5. Transfer the cooked couscous to a large bowl and set aside to cool.
6. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
7. For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper.
8. Whisk in the olive oil until smooth.
9. Pour the vinaigrette over the couscous and toss to coat evenly.
Nutrition Information:
covered percent of daily need
