Israeli couscous with apples, cranberries and herbs

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
2 tbsp olive oil
450g Israeli couscous (or barley or orzo)
1L chicken stock
60g chopped fresh flat-leaf parsley
1 tsp chopped fresh thyme leaves
1 medium green apple, diced
225g dried cranberries
110g slivered almonds, toasted, see Cook's Note
The Vinaigrette:
60ml cider vinegar
2 tbsp maple syrup
Salt and freshly ground black pepper
60ml olive oil
1) 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 to 12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool.

2) Add the parsley, rosemary, thyme, apple, dried cranberries and almonds to the cousecous.

3) 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 180°C/gas mark 4. 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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