Israeli couscous, a baked wheat produce, brings a delectable nutty flavor to this fresh tasting recipe. This tasty and satisfying recipe can be made ahead of time and served as a wonderful accompaniment with any meat. Or the full-flavor stands alone as a nutritious lunch or light dinner.
- Place chicken broth into sauce pan and over medium heat bring to a boil. Add couscous, reduce heat to medium-low, cover and simmer for approximately 12 minutes or until liquid has evaporated.
- Transfrer cooked couscous to the double-sided bowl and set aside to cool.
- When cooled add parsley, rosemary, thyme, apple, dried cranberries and almonds.
- In a small bowl or jar combine vinegar, maple syrup, salt, pepper and olive oil until smooth. Pour vinaigrette over couscous and toss until blended. Serve.
- Israeli couscous, or pearl couscous, is a small, round pellet made from baked whole wheat. When cooked it has a nutty flavor and a chewy consistency.
- Orzo can be bsustituted for Israeli couscous but the dish will not have the toasted, nutty flavor.
- Can be made in-total one day prior to serving.
- To toast almonds, place in 1 quart sauce pan over medium-low heat. Stir until edges of almonds are browned and you can smell the toasting nuts.