This is a staple on my monthly menu rotation every spring and summer. I love this as a side dish for barbeque, but I also love it as a main course for lunch (especially if you add grilled chicken). This dish is company worthy, and is one of my go-to dishes whenever we are invited to a pot luck. Every time, without fail, people ask for the recipe. This one is definitely a keeper, and it belongs in my hall of fame.
- 2 tablespoons olive oil
- 2 cups Israeli couscous
- 3 1/2 cups low-sodium chicken broth (or follow ratio of liquid to couscous on couscous box, may need 4 cups)
- 1 teaspoon fresh flat-leaf parsley (optional)
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 medium apples, diced (I usually use Gala apples)
- 1 cup dried cherries
- 1/2 cup slivered almonds, toasted or not (I never toasted them, but I googled how, and it turns out that all you have to do is preheat the oven to 350 degrees (Fahrenheit), arrange the almonds in a single layer on a baking sheet, bake for 8 to 10 minutes or until golden brown, and cool).
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- In a small pot, bring the chicken broth to a boil.
- In the meantime, in a large pot, heat the olive oil on medium-high heat.
- Add the couscous and cook, stirring occasionally, until it is slightly browned (about 3 to 5 minutes).
- Pour the boiled chicken broth into the pot with the couscous, stir a couple times, and return the broth to a boil.
- Cover the pot and simmer for 12 to 20 minutes or until the liquid has evaporated (check directions on couscous box – times may vary).
- Transfer the cooked couscous to a large bowl and set aside to cool.
- Add the parsley (if using), rosemary, thyme, apple, dried cherries, and almonds to the cooled couscous.
- Make the vinaigrette - in a small bowl, combine the vinegar, maple syrup, salt, and pepper and whisk in the olive oil until smooth.
- Pour the vinaigrette over the couscous and toss to coat evenly.