Best 2 Israeli Couscous With Apples Cranberries And Herbs Recipes

Are you looking for a delicious and versatile side dish that will impress your family and friends? Look no further than Israeli couscous with apples, cranberries, and herbs. This flavorful dish combines the nutty flavor of Israeli couscous with the sweetness of apples and cranberries, and the freshness of herbs. It is a perfect accompaniment to grilled chicken, fish, or roasted vegetables. It is also a great dish to make ahead of time, making it ideal for busy weeknights or potlucks. So grab your ingredients and get ready to create this delicious and nutritious dish.

Let's cook with our recipes!

COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Couscous With Apples, Cranberries and Herbs image

From Giada De Laurentiis. Barley or orzo may be used in place of the Israeli couscous, which is a larger grain. If using orzo rinse quickly after cooking to remove residual starch.

Provided by gailanng

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cups israeli couscous (or barley or orzo)
4 cups low sodium chicken broth
1/4 cup fresh flat-leaf parsley, chopped
1 1/2 tablespoons fresh rosemary leaves, chopped
1 teaspoon fresh thyme leave, chopped
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted
1/4 cup apple cider vinegar
2 -3 tablespoons maple syrup
1/2-1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil (I recommend about 2 tbs less)

Steps:

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; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
While couscous is cooking, prepare 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; toss to coat evenly.

Nutrition Facts : Calories 687.7, Fat 29.1, SaturatedFat 3.9, Sodium 304.4, Carbohydrate 89.6, Fiber 8.5, Sugar 12.7, Protein 19.1

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS image

Number Of Ingredients 16

Ingredients

Couscous:
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
Vinaigrette:
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

Steps:

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.

Tips:

To ensure the best results, make sure to use Israeli couscous, also known as pearl couscous or ptitim, for this recipe. Regular couscous will not provide the same texture and flavor.
Use vegetable broth or water for a vegetarian or vegan version of this dish.
Feel free to adjust the ingredients and seasonings to suit your taste preferences. For example, you can add more or less cinnamon, cumin, or cayenne pepper, depending on your desired level of spiciness.
If you don't have fresh herbs on hand, you can use dried herbs instead. However, fresh herbs will provide a more vibrant flavor to the dish.
You can also add other dried fruits to this recipe, such as raisins, apricots, or cherries. Just make sure to adjust the cooking time accordingly, as different dried fruits may require more or less time to soften.

Conclusion:

Israeli couscous with apples, cranberries, and herbs is a flavorful, nutritious, and versatile dish that can be enjoyed as a main course or a side dish. It's a great option for meal prepping or for a quick and easy weeknight dinner. The combination of sweet apples, tart cranberries, and aromatic herbs creates a unique and satisfying flavor profile that will impress your taste buds. So, next time you're looking for a delicious and healthy dish to try, give this Israeli couscous recipe a try – you won't be disappointed!