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Harvest Israeli Couscous Salad | Israeli couscous is mixed with harvest fruits, almonds and herbs, then tossed with a flavorful maple mustard vinaigrette. Healthy and delicious! | http://thechunkychef.com
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4.5 from 8 votes

Harvest Israeli Couscous Salad

Israeli couscous is mixed with harvest fruits, almonds and herbs, then tossed with a flavorful maple mustard vinaigrette. Healthy and delicious!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 -8 servings
Author: The Chunky Chef

Ingredients

  • COUSCOUS:
  • 2 Tbsp olive oil
  • 2 cups Israeli couscous
  • 4 cups low-sodium chicken broth
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 1/2 Tbsp chopped fresh rosemary leaves
  • 1 tsp chopped fresh thyme leaves
  • 1 medium green apple cored and diced
  • 1 medium red pear diced
  • 1 cup dried cranberries
  • 2 green onions thinly sliced
  • 1/2 cup sliced almonds toasted
  • VINAIGRETTE:
  • 1/4 cup apple cider vinegar
  • 3 Tbsp maple syrup
  • 1 tsp dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • zest of 1/2 lemon
  • cup scant 1/4 olive oil

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with foil and spread out sliced almonds in a single layer. Bake 8 minutes, or until golden brown and fragrant. Set aside to cool.
  • Add olive oil to a saucepan and heat over MED or MED-HIGH heat. Pour in dry couscous and toast by stirring occasionally until couscous is lightly golden and smells nutty (about 4-5 minutes).
  • Add chicken broth, stir, and bring to a boil. Cover and simmer for 10-12 minutes, until broth has cooked off.
  • Place cooked couscous in a bowl and set aside until cool.
  • Add in parsley, rosemary, thyme, apple, pear, cranberries, green onions and toasted almonds, and toss to combine.
  • To a small mixing bowl, add all vinaigrette ingredients except olive oil. Pour in the olive oil, while whisking, and continue to whisk until smooth.
  • Pour over couscous and toss again to combine.

Notes

Can be served warm, room temperature or cold
** other dried fruits can be substituted for the dried cranberries if desired.
** recipe adapted from Giada De Laurentiis