Couscous with NY Apples and Cranberries

Description
This jewel-toned salad is a brilliant side dish bursting with flavor and texture in every bite.
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Serving Size1
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Yields4 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
- 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.
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.