Israeli Couscous, Apple and Cranberry Salad with Toasted Almonds

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quick and easy to make, and it comes out very tasty. Couscous absorbs all the yummy flavor from the broth, then tossed with chunks of apples, dried cranberries, and toasted almonds. A lightl vinaigrette brings all the flavors together and makes it into a delicious meal.

 
  
. Prep
15 min.
Cook
15 min.
Ready In
30 min.
3 servings
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
Metric measurements

Ingredients

Cook couscous:
1tablespoon vegetable oil such as olive oil, canola oil
2cloves garlicVideo minced
1cup couscous Israeli style, or normal ones
1 1/2cups broth vegetable or chicken or any kind
1/2tablespoon italian seasoning mix or to taste*
1each apples, granny smith diced into small chunks
3/4cup cranberries, dried *
1/3cup almonds sliced and toasted
To make the vinaigrette:
1 1/2tablespoons apple cider vinegar
1tablespoon maple syrup or honey
1 1/2tablespoons olive oil, extra-virginVideo
1x salt and black pepper to taste*
* not incl. in nutrient facts

Directions

To cook the couscous:

In a medium saucepan, heat the olive oil over medium-high heat until hot.

Add the garlic, stirring constantly, and cook for about 30 seconds until very fragrant.

Add the couscous, stirring often, and cook until slightly browned and aromatic, about 4 minutes.

Pour in the broth and bring to a boil.

Simmer for about 11 minutes or until the broth has been absorbed. Remove from the heat.

Transfer the cooked couscous to a large bowl along with the dried herbs, apple, dried cranberries, and almonds.

To make the vinaigrette:

While the couscous is cooking, in a bowl, whisk together the vinegar, maple syrup and olive oil until smooth.

Pour the vinaigrette over the couscous and gently toss until evenly coated.

Season with salt and black pepper to taste if desired.

It can be served as a side dish or a light yet tasty main dish.

First published: last updated: 2014-05-09

 
 
 
 
5 stars - based on 1 ratings, best: 5, worst: 0, reviews: 1

Reviews


Reviewed: almost 3 years ago

First time to cook Israeli couscous, the salad was outstanding. The shape of Israeli couscous is more like a pearl parley, and during the simmering, it absorbed all the tasty flavor from the broth. Apples, cranberries and almonds were great together with couscous, then tossed with a light maple vinaigrette. Layers of textures and yummy flavors. We made it for our dinner last night, it was a comfort yet flavorful meal.

+1

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 43535% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 396mg 16%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 19%
Sugars g
Protein 25g
Vitamin A 0% Vitamin C 6%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?