Israeli couscous with apples, cranberries, and herbs
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
To create a truly flavorful couscous ptitim, Giada De Laurentiis first lightly toasts it, then simmers it in chicken broth. A sweet and savory maple vinaigrette complements the fruits and herbs in her recipe, while crunchy almonds pair beautifully with the soft grains.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Couscous:
- 2 tbsp. l. olive oil
- 2 cups Israeli ptitim couscous (or barley or orzo pasta)
- 4 cups low-sodium chicken broth
- 1/4 cup chopped fresh parsley leaves
- 1.5 tbsp chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 medium green apple, diced
- 1 cup dried cranberries
- 1/2 cup blanched toasted almond slices, see cooking tip
Vinaigrette sauce:
- 1/4 cup apple cider vinegar
- 3 tbsp. maple syrup
- 1/2 tsp coarse salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup olive oil
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Recipes with similar ingredients: ptitim, parsley, rosemary, thyme, apples, cranberry, almond, apple cider vinegar, maple syrup
Cooking the dish according to the recipe:
- For couscous: Heat olive oil in a medium saucepan over medium-high heat. Add couscous and cook, stirring constantly, until lightly browned and fragrant, about 3-5 minutes. Pour in the chicken broth and bring to a boil. Simmer for 10-12 minutes, or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Stir in the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
- For the vinaigrette sauce: In a small bowl, combine vinegar, maple syrup, salt, and pepper. Stir in olive oil until smooth. Pour the sauce over the couscous and toss to combine.
- Culinary advice: To roast the almonds, preheat the oven to 180°C (350°F). Spread the almonds in a single layer on a baking sheet. Bake for 8-10 minutes until golden brown. Cool completely before using.
Categories:
recipe / Dinner / Main courses / Pasta / Giada De Laurentiis
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