Best 2 Israeli Couscous With Apples Cranberries And Herbs Recipes

Embark on a culinary journey to the vibrant streets of Israel with a tantalizing dish that blends sweet and savory flavors. Israeli couscous, a delightful combination of toasted semolina pearls, takes center stage in this unique recipe. Accompanied by a medley of crisp apples, tart cranberries, and a symphony of fresh herbs, this dish promises an explosion of textures and flavors in every bite. Savor the delicate crunch of the semolina, the sweetness of the apples and cranberries, and the aromatic freshness of the herbs. This versatile dish can be served as a main course, a hearty side, or even a refreshing salad. With its vibrant colors and irresistible taste, Israeli couscous with apples, cranberries, and herbs is sure to become a favorite in your kitchen. Explore variations of this recipe using different fruits, nuts, and herbs to create a symphony of flavors that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Couscous With Apples, Cranberries and Herbs image

From Giada De Laurentiis. Barley or orzo may be used in place of the Israeli couscous, which is a larger grain. If using orzo rinse quickly after cooking to remove residual starch.

Provided by gailanng

Categories Low Cholesterol

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cups israeli couscous (or barley or orzo)
4 cups low sodium chicken broth
1/4 cup fresh flat-leaf parsley, chopped
1 1/2 tablespoons fresh rosemary leaves, chopped
1 teaspoon fresh thyme leave, chopped
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted
1/4 cup apple cider vinegar
2 -3 tablespoons maple syrup
1/2-1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil (I recommend about 2 tbs less)

Steps:

In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes.
Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
While couscous is cooking, prepare vinaigrette. In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous; toss to coat evenly.

Nutrition Facts : Calories 687.7, Fat 29.1, SaturatedFat 3.9, Sodium 304.4, Carbohydrate 89.6, Fiber 8.5, Sugar 12.7, Protein 19.1

ISRAELI COUSCOUS SALAD

Israeli Couscous Salad image

A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.

Provided by The Natalie Method

Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad

Time 1h35m

Yield 4

Number Of Ingredients 17

Ingredients

1 teaspoon extra-virgin olive oil
1 medium shallot, diced
2 cloves garlic, minced
1 cup Israeli couscous, uncooked
1 ¼ cups chicken stock
2 Persian cucumbers, sliced
1 cup chopped fresh spinach
1 cup grape tomatoes, halved
1 cup quartered black olives
¼ cup sliced scallions
¼ cup chopped fresh Italian parsley
¼ cup julienned fresh mint leaves
¼ cup julienned fresh basil leaves
lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

Steps:

Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g

Tips:

Use fresh herbs: Fresh herbs, such as parsley, mint, and cilantro, add a burst of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount since they are more concentrated.
Cook the couscous according to package directions: Cooking the couscous according to the package directions ensures that it is cooked properly and has the right texture.
Toast the nuts: Toasting the nuts brings out their flavor and makes them more fragrant. You can toast the nuts in a dry skillet over medium heat for a few minutes, stirring constantly.
Use a variety of dried fruits: This recipe calls for cranberries and apples, but you can use any dried fruits that you like. Some other good options include raisins, apricots, and cherries.
Serve the couscous warm or at room temperature: This dish can be served warm or at room temperature. If you are serving it warm, be sure to reheat it gently so that you don't overcook the couscous.

Conclusion:

Israeli couscous with apples, cranberries, and herbs is a delicious and healthy side dish that can be served with a variety of main courses. It is also a great option for a vegetarian or vegan meal. With its vibrant flavors and textures, this dish is sure to please everyone at the table.