Jennifer
Israeli Couscous with Apples, Cranberries and Herbs
6 servings
porsjoner15 minutes
aktiv tid35 minutes
total tidIngredienser
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
Fremgangsmåte
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.
Næringsinnhold
Porsjonsstørrelse
-
Kalorier
514
Totalt fett
20g
Mettet fett
3g
Umettet fett
-
Transfett
-
Kolesterol
0mg
Natrium
716mg
Totalt karbohydrater
74g
Kostfiber
6g
Totalt sukker
20g
Protein
13g
6 servings
porsjoner15 minutes
aktiv tid35 minutes
total tid