Couscous with NY Apples and Cranberries
This jewel-toned salad is a brilliant side dish bursting with flavor and texture in every bite.
- KCal: 428kal
- Carbs: 33g
- Fat: 28g
- Protein: 5g
- 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
- 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.
- Add chicken broth to couscous and bring to a boil. Simmer uncovered for 10 to 12 minutes or until liquid has evaporated.
- Transfer cooked couscous to a large bowl to cool. Stir in parsley, rosemary, thyme, diced apple, dried cranberries, and almonds.
- 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.
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.