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15 · Lunch

Israeli Couscous with Apples, Cranberries and Herbs

This is a perfect dish to take to a potluck or a party. Everyone can eat it. It's light but satisfying. Healthy, colorful and festive. The Israeli couscous has such a pleasing texture mixed with the apple and cranberry combo.

By Mitchell Kimbrough·November 5, 2025
Time

15

Serves

6

Difficulty
Easy

Ingredients

  • For the couscous:
  • ·2 tablespoons olive oil
  • ·2 cups Israeli couscous (or barley or orzo)
  • ·4 cups low-sodium chicken broth
  • ·1/4 cup chopped fresh flat-leaf parsley
  • ·1 1/2 tablespoons chopped fresh rosemary leaves
  • ·1 teaspoon chopped fresh thyme leaves
  • ·1 cup dried cranberries
  • ·1/2 cup slivered almonds, toasted (see Cook's Note)
  • ·1 apple, chopped (listed in directions)
  • For the vinaigrette:
  • ·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

Preparation

  1. For the couscous:

  2. Step 1

    In a medium saucepan, heat the olive oil over medium-high heat.

  3. Step 2

    Add the couscous and cook, stirring occasionally, until slightly browned and aromatic, about 3 to 5 minutes.

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  • Step 3

    Add the chicken broth and bring to a boil. Simmer for 10 to 12 minutes or until the liquid has evaporated.

  • Step 4

    Transfer the cooked couscous to a large bowl and set aside to cool.

  • Step 5

    Add the parsley, rosemary, thyme, apple, dried cranberries, and toasted almonds to the cooled couscous.

  • For the vinaigrette:

  • Step 1

    In a small bowl, combine the apple cider vinegar, maple syrup, kosher salt, and black pepper.

  • Step 2

    Whisk in the olive oil until smooth.

  • Step 3

    Pour the vinaigrette over the couscous mixture and toss to coat evenly.

    • Notes

    Cook's Note: To toast the almonds, preheat the oven to 350°F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

    Inspired by Giada De Laurentiis.