Israeli Couscous with Apples, Cranberries and Feta

Recipe Directions

1. Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring occasionally until it starts to brown, for about 3 to 5 minutes. Add the 4 cups of vegetable stock and bring to a boil, then lower heat to a simmer. Simmer for 10 to 12 minutes uncovered, or until the liquid has evaporated. Transfer to a large bowl to cool completely.
2. Preheat your oven to 350 degrees. Arrange almond slivers in a single layer on a baking sheet. Bake for 8 to 10 minutes, occasionally shaking up the pan to get even heating. Site aside to cool completely.
3. Mix together the vinaigrette with 1/4 cup apple cider vinegar, 3 tablespoons maple syrup (or substitute honey), 1/2 teaspoon coarse salt, 1/2 teaspoon fresh ground black pepper and 1/4 cup of olive oil.
4. Toss the cooled couscous, chopped herbs, toasted almonds, apples and dried cranberries together. Add the vinaigrette and mix in completely. Serve topped with feta cheese (or leave it off if you’re vegan).