Girls Weekend Recipies Israeli Couscous with Apples, Cranberries & Herbs

Israeli Couscous with Apples, Cranberries and Herbs
Recipe courtesy Giada De Laurentiis
Serves 4-6

Couscous Ingredients:
2 T. olive oil
2 c. Israeli couscous (or barley or orzo)
4 c. chicken broth
1/4 c. chopped fresh flat-leaf parsley
1 1/2 T. chopped fresh rosemary
1 tsp. chopped fresh thyme leaves
1 medium green apple, diced
1 c. dried cranberries (I used a little less...just eye it!)
1/2 c. slivered almonds, toasted

Vinaigrette:
1/4 c. apple cider vinegar
2 T. maple syrup
1 T. kosher salt
1/2 tsp. freshly ground black pepper
1/4 c. olive oil

For the couscous: In a saucepan, heat the olive oil on med-high heat. Add the couscous and cook, stirring occasionally until slightly browned, about 3-5 minutes. Add the chicken broth and bring to a boil. Simmer for 10-12 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.