This recipe was inspired by one of my favorite Food Network personalities, Giada De Lauentiis. Kingston and I watch her show while Kasia is napping to get dinner ideas. Honestly, I think he might have a slight crush on her.
I was hosting a mommy group playdate at my house for Easter and decided to try out this recipe since I already had most of the ingredients. I had to make a few changes to Giada’s original recipe. First, I used vegetable broth instead of chicken broth because we have a high number of vegetarians in the group. Also, I didn’t have apple cider vinegar so I used champagne wine vinegar instead. On this particular day, we were having an Easter Egg hunt with about 20 kids in my backyard. Needless to say, it was terribly chaotic…fun, but chaotic. So when putting the salad together to serve I totally forgot the 2 best ingredients, cranberries and toasted almonds. Although my carefully toasted almonds were missing, this Israeli Couscous Salad was a huge hit. All the moms requested the recipe and I know a few of them make it often.
This is a great salad to prepare for potlucks or lunches on-the-go & the kids will love it too!
2 tbsp Olive Oil
2 cups Israeli Couscous
4 cups Vegetable Broth
¼ cup Parsley
1 ½ tbsp Rosemary Leaves, chopped
1 tsp Thyme Leaves, chopped
1 Green Apple, diced
1 cup Dried Cranberries
½ cup Slivered Almonds, toasted
¼ cup Champagne Wine Vinegar or Apple Cider vinegar
2 tbsp Maple Syrup
1 tsp Salt
½ tsp Pepper
¼ cup Olive Oil
- In a medium saucepan, heat olive oil on medium heat
- Add couscous, stirring occasionally until slightly browned, 5 min
- Add broth and bring to a boil. Simmer for 15 minutes or until the liquid has evaporated
- Transfer to a large bowl and set aside to cool
- In a small bowl, combine vinegar, maple syrup, salt, pepper, & olive oil. Whisk until smooth
- Add the parsley, rosemary, thyme, apple, cranberries, and almonds to couscous
- Pour vinaigrette over couscous and coat evenly