cranberry apple couscous.

i've been calling this recipe thanksgiving couscous with the apples, cranberries, rosemary, and thyme mimicking the taste of stuffing. though i refrained from titling this post thanksgiving couscous as it would surely receive a well-deserved eye roll for even thinking about the holidays just yet.

it lasts forever in the fridge and serves decently well as a meal if you pair it with a salad or side of veggies. would also go well with sliced turkey, say, in november.

cranberry apple couscous
2 cups israeli couscous (barley would work well too)
4 cups low sodium chicken or vegetable broth
handful of chopped parsley
1 1/2 tbsp chopped fresh rosemary leaves
1 tsp chopped fresh thyme
1 crunchy apple, diced
1 cup dried cranberries
1/2 cup toasted pecans

vinaigrette
1/4 cup apple cider vinegar
3 tbsp maple syrup
1/4 cup extra virgin olive oil
salt
pepper

1. in a medium saucepan, heat enough olive oil to coat the pan. add the couscous and cook until slightly browned (about 3-5 minutes).
2. add the chicken broth and bring to a boil. simmer for 10-12 minutes or until the liquid is evaporated.
3. let the couscous cool and then add parsley, rosemary, thyme, apple, cranberries, and toasted pecans. to toast the pecans, toss them in a dry skillet over medium-high heat and cook until they turn toasty in color and aromatic.
4. in a small bowl, combine the vinegar, maple syrup, and a pinch of salt and pepper. whisk in the olive oil until smooth.
5. pour the vinaigrette over the couscous and toss well.

recipe adapted from giada de laurentiis.