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Harvest Israeli Couscous Salad

The Chunky Chef
  • 30 minutes
  • Serves 6

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

scant 1/4 olive oil