Ingredients

Couscous

• 2 Tablespoons Olive Oil
• 2 Cups Israeli Couscous
• 4 Cups Low Sodium Chicken Broth
• 2 Tablespoons Dried Parsley
• 1 1/2 Teaspoons Dried Rosemary
• 1/3 Teaspoon Dried Thyme
• 1 Whole Green Apple, Diced
• 1 Cup Dried Cranberries
• 1/2 Cup Slivered Almonds, Toasted

Vinaigrette

• 1/4 Cup Apple Cider Vinegar
• 2 Tablespoons Maple Syrup
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/4 Cup Olive Oil

Directions

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