Despite the name couscous, Israeli, or pearl, couscous are actually little balls of pasta, this salad is excellent at room temperature or even served cold.
Slightly adapted from Giada De Laurentiis' recipe found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe/index.html
Serves 4 to 6
Step 1: Gather Ingredients
1 Tbsp. olive oil
8 oz. (about 1 1/3 cups) Israeli Couscous
14 oz. chicken broth (1 3/4 cups), if you want to keep this vegetarian, use vegetable broth or water
2 Tbsp. parsley, finely chopped
1 tsp. rosemary, finely chopped
1 tsp. thyme, finely chopped
1 medium green apple, diced (I love a Granny Smith)
1 cup dried cranberries
1/2 cup slivered almonds, toasted
1/4 cup apple cider vinegar
2 Tbsp. maple syrup
1 tsp. salt (I use kosher)
1/2 tsp. ground black pepper
1/4 tsp. cinnamon, optional
2 Tbsp. olive oil
Step 2: Cook Israeli Couscous; Toast Almonds
For the almonds: Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a foil-lined baking sheet. Bake for 8 to 10 minutes or until golden brown, stirring occasionally. Set aside to cool. (I toast mine in the toaster oven and it only takes about 5 minutes, you could also dry toast them in a skillet over medium heat until golden brown.)
Step 3: Prep Herbs, Apple; Make Dressing
For the vinaigrette: In a large bowl, combine the vinegar, maple syrup, cinnamon (if using), salt, and pepper. Whisk in the olive oil until smooth. Add the cranberries and let them sit about 5 minutes so the cranberries soften.
Step 4: Assemble Salad and Enjoy!
As I said, this is wonderful at room temperature, and any leftovers can be covered, refrigerated, and served cold up to 2 days.
Mangia and enjoy!