Foodie Friday: Autumn-inspired Israeli couscous

November 9, 2012 | Food, Foodie Friday

This is a personal fall favorite, discovered when I was looking for a way to use the very large container of Israeli couscous I’d picked up in the bulk section of Honest Weight Food Co-op. A quick search of the Internet turned up this recipe by Giada De Laurentis of the Food Network.

What I especially love is that this recipe is perfect for this time of year — it combines cranberries, apples and almonds — and yet it’s a little off the beaten recipe path. The result was a truly delicious room temperature or cool couscous side dish. (I supplemented with raisins since I didn’t have enough dried cranberries, and it was still delicious.) I even had the chance to use some of the fresh rosemary and thyme growing in pots on the deck before a frost finishes them off. And see how pretty it is? I snapped that photo before digging in.

Here’s Giada’s recipe:

2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook’s Note

1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

For the couscous: 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. 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 and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the 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 and toss to coat evenly.

Cook’s Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.


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