Couscous With Apples, Cranberries And Herbs

• 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
• Vinaigrette
• 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)

1. 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.
2. 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.
3. 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.

olive oil, couscous, chicken broth, parsley, rosemary, thyme, green apple, cranberries, slivered almonds, vinaigrette, apple cider vinegar, maple syrup, kosher salt, fresh ground black pepper, olive oil

Taken from www.food.com/recipe/couscous-with-apples-cranberries-and-herbs-428639 (may not work)