Toasted Israeli Couscous with Fresh Herbs

Ingredients

• 2 tablespoons light olive oil
• 2 cups Israeli couscous
• 4 cups low-sodium chicken broth
• 1/3 cup flat-leaf parsley chopped
• 1-1/2 tablespoons fresh rosemary leaves finely chopped
• 1 teaspoon fresh thyme leaves finely chopped
• 1 medium apple such as Honey Crisp, chopped
• 1 cup dried cranberries
• 1/2 cup slivered almonds
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup light olive oil (for maple vinaigrette)

Instructions

1. 1
   In a medium saucepan, heat olive oil on medium-high. Add couscous and cook, stirring occasionally, until slightly browned, about 4 to 4 minutes. Add chicken broth, bring to a boil, then turn down heat and simmer for 12 to 15 minutes until liquid is absorbed. Transfer the cooked couscous to a large bowl and set aside to cool.
2. 2
   While the couscous cooks, toast the almonds and prepare the vinaigrette by combining all ingredients except olive oil in a small bowl or cruet. Whisk in olive oil to combine.
3. 3
   Spread almonds out on a cookie sheet and bake at 350 degrees for about 8 minutes. Set aside to cool.
4. 4
   Add parsley, rosemary, thyme, apple and cranberries and to the couscous. Pour the vinaigrette over the couscous, add the almonds, and toss to combine.