Apples And Herbs Israeli 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
  • 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


  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.