Israeli Couscous, Apple and Cranberry Salad with To

Name: Israeli Couscous, Apple and Cranberry Salad with Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil such as olive oil, canola oil; 2 cloves garlic minced; 1 cup couscous Israeli style, or normal ones; 1 1/2 cups stock vegetable or chicken or any kind; 1/2 tablespoon italian seasoning or to taste; 1 each apples, granny smith diced into small chunks; 3/4 cup cranberries, dried; ⅓ cup almonds sliced and toasted; 1 1/2 tablespoons apple cider vinegar; 1 tablespoon maple syrup or honey; 1 1/2 tablespoons olive oil, extra-virgin; 1 x salt and black pepper to taste

Servings: persons

1 tablespoon vegetable oil such as olive oil, canola oil
2 cloves garlic minced
1 cup couscous Israeli style, or normal ones
1 1/2 cups stock vegetable or chicken or any kind
1/2 tablespoon italian seasoning or to taste
1 each apples, granny smith diced into small chunks
3/4 cup cranberries, dried
⅓ cup almonds sliced and toasted
1 1/2 tablespoons apple cider vinegar
1 tablespoon maple syrup or honey
1 1/2 tablespoons olive oil, extra-virgin
1 x salt and black pepper to taste

1
To cook the couscous:
2
In a medium saucepan, heat the olive oil over medium-high heat until hot.
3
Add the garlic, stirring constantly, and cook for about 30 seconds until very fragrant.
4
Add the couscous, stirring often, and cook until slightly browned and aromatic, about 4 minutes.
5
Pour in the broth and bring to a boil.
6
Simmer for about 11 minutes or until the broth has been absorbed.
7
Remove from the heat.
8
Transfer the cooked couscous to a large bowl along with the dried herbs, apple, dried cranberries, and almonds.
9
To make the vinaigrette:
10
While the couscous is cooking, in a bowl, whisk together the vinegar, maple syrup and olive oil until smooth.
11
Pour the vinaigrette over the couscous and gently toss until evenly coated.
12
Season with salt and black pepper to taste if desired.
13
It can be served as a side dish or a light yet tasty main dish.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil such as olive oil, canola oil, 2 cloves garlic minced, 1 cup couscous Israeli style, or normal ones, 1 1/2 cups stock vegetable or chicken or any kind, and more.

Yes, Israeli Couscous, Apple and Cranberry Salad with Toasted Almonds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Israeli Couscous, Apple and Cranberry Salad with Toasted Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions