Posted on August 27, 2012August 27, 2012Israeli Couscous with Apples, Cranberries and Feta Recipe Name: Israeli Couscous with Apples, Cranberries & Feta Vegan or Vegetarian Recipe for Israeli Couscous Recipe Ingredients 2 tablespoons olive oil 2 cups dry Israeli couscous 4 cups vegetable broth 1/4 cup chopped fresh parsley 1/2 tablespoon chopped dry rosemary 1 green apple, diced 1 cup dried cranberries 1/2 cup toasted slivered almonds 1/4 cup apple cider vinegar 3 tablespoons maple syrup 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 cup olive oil 1/2 cup feta cheese Recipe Directions 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. 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. 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. 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). Additional Notes Recipe modified from Giada De Laurentiis on Food Network. Original recipe here. Variations Feta Optional for Vegans Preparation time: 25 minute(s) Cooking time: 25 minute(s) Number of servings (yield): 4 Recipe Rating: 4 Stars: ★★★★☆ 1 review(s)
