Couscous with Cranberries, Apples and Parsley

by Rebekahcooked up on December 1, 2011

The other day at Fred Meyer I was feeling adventurous and picked up two grains that I’ve never cooked myself before, but eaten many times: Israeli couscous (I’ve used the littler-grain one plenty of times) and pearl barley. I’ve been thinking on making a beef stew with the barley, and I made this delicious salad with the couscous:

What surprised me was that the dressing is truly what made this salad delectable. Read on…

This recipe is a simplified, vegetarianized version of a Giada recipe. Here’s what you need to prepare the couscous:

  • 2 tablespoons olive oil
  • 2 cups Israeli couscous
  • 4 cups veggie stock (I used two cans of veggie stock)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 medium apple, diced
  • 1 cup fresh, chopped cranberries

And for the dressing:

  • 1/4 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil

To cook the couscous, heat the olive oil in a saucepan for a few minutes, and then add the couscous and cook, stirring occasionally, until it browns a little. Add the veggie broth and bring to a boil, then turn down the heat to a steady simmer until the broth is totally absorbed by the couscous.

Allow to cool and then add your chopped ingredients.

In a small bowl, or better yet a liquid measurement cup, combine the maple syrup, apple cider vinegar, salt and pepper. Slowly pour the olive oil into the mixture and whisk briskly. Toss to coat with your salad. I think you could easily consume this salad cold, but it was delicious warm.

2 Comments

  1. yum! I have cranberries I need to use… now I think I’ll make this!

    Comment by Kimberly — December 1, 2011 at 10:17 am

  2. […] knew I had most of the ingredients in Rebekah’s recipe. But I didn’t have parsley. It’s called Couscous with Cranberries, Apples and Parsley. […]

    Pingback by Copycat success | Sisters in blogging — December 1, 2011 at 8:22 pm

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