Couscous with NY Apples and Cranberries

Description

This jewel-toned salad is a brilliant side dish bursting with flavor and texture in every bite.

  • Serving Size
    1
  • Yields
    4 Servings

Nutrition Facts

  • KCal: 428kal
  • Carbs: 33g
  • Fat: 28g
  • Protein: 5g

Ingredients

  • 2 Tablespoons olive oil
  • 1 cup couscous
  • 4 cups low-sodium chicken broth
  • ¼ cup fresh flat-leaf Italian parsley, chopped
  • 1 ½ Tablespoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 medium New York State Empire apple, diced
  • 1 cup dried cranberries
  • ½ cup slivered almonds, toasted (see Cook's Note)
  • ¼ cup apple cider vinegar
  • 3 Tablespoons maple syrup
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup olive oil

Instructions

  1. For the couscous: In a medium saucepan, heat olive oil on medium-high heat. Add couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
  2. Add chicken broth to couscous and bring to a boil. Simmer uncovered for 10 to 12 minutes or until liquid has evaporated.
  3. Transfer cooked couscous to a large bowl to cool. Stir in parsley, rosemary, thyme, diced apple, dried cranberries, and almonds.
  4. For the vinaigrette: In a small bowl, combine vinegar, maple syrup, salt, and pepper. Whisk in olive oil until smooth. Pour vinaigrette over couscous and toss to coat evenly.
TIP:

To toast almonds, preheat oven to 350° F. Arrange almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.