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Israeli Couscous, Apple & 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 light vinaigrette brings all the flavors together and makes it into a delicious meal.

Yield

4
servings

Prep

15
min

Cook

15
min

Ready

30
min

Ingredients

Amount Measure Ingredient Features
Cook couscous
1 tablespoon vegetable oil
such as olive oil, canola oil
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2 cloves garlic
minced
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1 cup couscous
Israeli style, or normal ones
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1 ½ cups stock
vegetable or chicken or any kind
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½ tablespoon italian seasoning
or to taste
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1 Granny Smith apples
diced into small chunks
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¾ cup cranberries, dried
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cup almonds
sliced and toasted
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To make the vinaigrette
1 ½ tablespoons apple cider vinegar
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1 tablespoon maple syrup
or honey
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1 ½ tablespoons olive oil, extra-virgin
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salt and black pepper
to taste
*Camera

Ingredients

Amount Measure Ingredient Features
Cook couscous:
15 ml vegetable oil
such as olive oil, canola oil
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2 cloves garlic
minced
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237 ml couscous
Israeli style, or normal ones
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355 ml stock
vegetable or chicken or any kind
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7.5 ml italian seasoning
or to taste
* Camera
1 each Granny Smith apples
diced into small chunks
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177 ml cranberries, dried
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79 ml almonds
sliced and toasted
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To make the vinaigrette:
23 ml apple cider vinegar
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15 ml maple syrup
or honey
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23 ml olive oil, extra-virgin
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1 x salt and black pepper
to taste
* Camera

Directions

It is a great joy to taste this delicious salad.

To cook the couscous:

First gather together these a few ingredients.

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.

Next cook the couscous.
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.

Pour in the broth and bring to a boil.
Simmer for about 11 minutes

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

Transfer the cooked couscous to a large bowl
Oops, almost forgot the apples.

To make the vinaigrette:

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

Meanwhile prepare the dressing.
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.

Pour the vinaigrette
Divide among the serving plates and time to enjoy.

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 34435% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 135mg 6%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 14%
Sugars g
Protein 20g
Vitamin A 0% Vitamin C 5%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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