This month we’re gearing up for Thanksgiving foods and this is definitely appearing at our table. My aunt made this when we came to visit a few months ago. It was actually my first couscous experience! This recipe comes from the great Giada (click for a great video of the recipe as well), who captured my food-loving heart with her hazelnut gelato recipe.
Image via FoodNetwork.com
This dish is great because it has the crunch of the almonds, the sweetness of the cranberries and the tartness of the apples. Plus, couscous is not only fun to say, but it’s fun to eat!
Giada’s Israeli Couscous with Apples, Cranberries and Herbs
- 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
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.
Cook’s Note: To toast the almonds, preheat the oven to 350 degrees F. 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.
I can’t wait to eat this in just a few weeks! Thanksgiving will be here before we know it…