Israeli couscous with apples, cranberries, and herbs

Ingredients:

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

Preparation:

1. 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.
2. 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.
3. 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.