Makes:
8 servings
Utensil:
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
3.5 Qt. Double Walled Bowl
small mixing bowl
Ingredients
Recipe Description:
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.
4
cups
chicken broth
(960
mL)
2
cups
Israeli whole wheat couscous
(346
g)
1⁄4
cup
fresh parsley, chopped
(15
g)
1 1⁄2
tablespoons
fresh rosemary, chopped
(22.5
mL)
1
teaspoon
fresh thyme, chopped
(5
mL)
1
green apple, chopped, use Cone #3
1
cup
dried cranberries
(121
g)
1⁄2
cup
slivered almonds, toasted
(54
g)
Vinaigrette
1⁄4
cup
apple cider vinegar
(60
mL)
2
tablespoons
maple syrup
(30
mL)
1
tablespoon
kosher salt
(15
mL)
1⁄2
teaspoon
black pepper
(2.5
mL)
1⁄4
cup
olive oil
(60
mL)
Directions:
- 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.
Tips:
- 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.
Directions
Tips
Reviews