Lori Terry of Crave Cuisine shares her recipe for a cherry walnut toasted couscous salad!
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420 per serving
- 2 tablespoons olive oil
- 2 cup Israeli couscous
- 3 cup low-sodium chicken broth
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoons chopped fresh thyme leaves
- 2 stalks celery, diced
- 1 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 1/4 cup olive oil
Microwave broth on high for 3 minutes or until boiling. Meanwhile, in a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned, about 3 minutes. Add the boiling chicken broth and bring to a boil. Cover and simmer for 8-10 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool, stirring often to keep from sticking. Add the parsley, celery, thyme, dried cranberries, and walnuts.
In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.