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Israeli Couscous with Apples, Cranberries and Herbs
Ingredients
  • subheading: Couscous:
  • 2 tablespoons olive oil
  • 2 cups Israeli couscous (or barley or orzo)
  • 4 cups low-sodium chicken broth
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 ½ tablespoons chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 medium green apple, diced
  • 1 cup dried cranberries
  • ½ cup slivered almonds, toasted, see Cook's Note
  • subheading: Vinaigrette:
  • ¼ cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup olive oil
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