Israeli Couscous with Apples, Cranberries and Herbs

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

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

Red onion

Instructions

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.

Nutrition

• Calories: 514
• Lipides Totaux: 20g
• Lipides Saturés: 3g
• Cholestérol: 0mg
• Sodium: 716mg
• Glucides Totaux: 74g
• Fibres Diététiques: 6g
• Sucres Totaux: 20g
• Protéines: 13g