No Ad Recipes
    RecipesCategoriesAbout
    Recipe AssistantAdd Yours

    Search recipes

    Search recipes by title, teaser, or body.

    15 minutes ·

    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
    Total Time

    15 minutes

    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.

    Have a recipe to share?

    Join our community and contribute your favorite recipes. Whether it's a family heirloom, a creative twist on a classic, or something you discovered, we'd love to have it in our collection.

    Share your culinary creations and help others discover new flavors. Every recipe tells a story, and yours deserves to be told.

    Submit Your Recipe

    No Ad Recipes

    Serene recipe sharing

    Browse

    • All Recipes
    • Categories

    Community

    • Submit Recipe
    • FAQ

    About

    • Our Story
    • Contact
    • Terms of Use
    • Privacy Policy

    Credits

    • Website: Solspace
    • CMS: Storyblok
    • Hosting: Vercel
    • Frontend: Next.js
    • AI: Replicate

    © 2026 · Solspace, Inc.

  1. Step 3

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

  2. Step 4

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

  3. Step 5

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

  4. For the vinaigrette:

  5. Step 1

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

  6. Step 2

    Whisk in the olive oil until smooth.

  7. Step 3

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

    8. 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.