Israeli couscous with apples, cranberries and herbs

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Ingredients

  • 2 tbsp olive oil
  • 450g Israeli couscous (or barley or orzo)
  • 1L chicken stock
  • 60g chopped fresh flat-leaf parsley
  • 1 tsp chopped fresh thyme leaves
  • 1 medium green apple, diced
  • 225g dried cranberries
  • 110g slivered almonds, toasted, see Cook's Note
  • The Vinaigrette:
  • 60ml cider vinegar
  • 2 tbsp maple syrup
  • Salt and freshly ground black pepper
  • 60ml olive oil

Use imperial measurements

Method

How to make Israeli couscous with apples, cranberries and herbs

1) 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 to 12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool.

2) Add the parsley, rosemary, thyme, apple, dried cranberries and almonds to the cousecous.

3) 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.

Cook's Note: To toast the almonds, preheat the oven to 180°C/gas mark 4. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

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