Pearl Couscous with Apples, Cranberries, and Herbs
Chewy pearl couscous pairs with tart green apples, sweet cranberries, and an herbed olive oil dressing in this memorable side dish.
Prep Time15 mins
Cook Time20 mins
For the couscous:
- 1 Tbsp. olive oil
- 2 c. pearl (Israeli) couscous
- 32 oz. chicken broth
- 1/4 c. fresh flat-leaf parsley, chopped
- 1 1/2 Tbsp. fresh rosemary, chopped
- 1 tsp. fresh thyme
- 1 c. dried cranberries
- 1/2 c. slivered almonds, toasted
- 1 Granny Smith apple, diced
For the dressing
- 1/4 c. apple cider vinegar
- 2 Tbsp. maple syrup
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 c. olive oil
Cook the couscous:
In a large saucepan, heat 1 Tbsp. olive oil over medium-high heat. Add the couscous. Cook and stir until lightly browned, 3 to 5 minutes.
Add chicken broth and bring to a boil. Reduce heat and simmer until liquid is absorbed, 10-15 minutes.
Make the dressing:
While couscous cooks, whisk together cider vinegar, maple syrup, salt, black pepper, and olive oil.
Put it all together:
In a large serving bowl, combine cooked couscous, parsley, rosemary, thyme, cranberries, almonds, and apples. Stir in dressing and serve immediately.