Best Couscous With Apples Cranberries And Herbs Recipes

PEARL COUSCOUS WITH APPLES, CRANBERRIES, AND HERBS

Pearl Couscous with Apples, Cranberries, and Herbs image

Chewy pearl couscous pairs with tart green apples, sweet cranberries, and an herbed olive oil dressing in this memorable side dish.

Provided by Sarah

Number Of Ingredients 14

Ingredients

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
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

Steps:

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.
While couscous cooks, whisk together cider vinegar, maple syrup, salt, black pepper, and olive oil.
In a large serving bowl, combine cooked couscous, parsley, rosemary, thyme, cranberries, almonds, and apples. Stir in dressing and serve immediately.

COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Couscous With Apples, Cranberries and Herbs image

From Giada De Laurentiis. Barley or orzo may be used in place of the Israeli couscous, which is a larger grain. If using orzo rinse quickly after cooking to remove residual starch.

Provided by gailanng

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cups israeli couscous (or barley or orzo)
4 cups low sodium chicken broth
1/4 cup fresh flat-leaf parsley, chopped
1 1/2 tablespoons fresh rosemary leaves, chopped
1 teaspoon fresh thyme leave, chopped
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted
1/4 cup apple cider vinegar
2 -3 tablespoons maple syrup
1/2-1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil (I recommend about 2 tbs less)

Steps:

In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
While couscous is cooking, prepare vinaigrette. In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous; toss to coat evenly.

Nutrition Facts : Calories 687.7, Fat 29.1, SaturatedFat 3.9, Sodium 304.4, Carbohydrate 89.6, Fiber 8.5, Sugar 12.7, Protein 19.1

CRANBERRY COUSCOUS

Cranberry Couscous image

Although it looks like a grain, couscous is actually a type of pasta. The couscous pellets cook very quickly due to their small size. You'll find it near the Middle Eastern or Mediterranean foods.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 can (14-1/2 ounces) chicken broth
1 tablespoon butter
1-1/2 cups uncooked couscous
1/4 cup dried cranberries, chopped
3 tablespoons chopped green onions

Steps:

Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 295mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.