Fruity Couscous

Add this one to the favorite recipes! I love this flavorful and textured couscous. This recipe was a hit! We all had multiple servings and I enjoyed it leftover too. Even the picky meat and potatoes only eaters gobbled it down. It's a great summer dish to make or take to work. The ratio of sweetness and vinegary-ness is perfect. And every so often there's a touch of sour from the apples. Perfection in a side dish!

Couscous:

• 2 tablespoons olive oil
• 2 cups Israeli couscous (or orzo)
• 4 cups chicken broth
• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/2 tsp rosemary
• 1 tsp thyme
• 2 medium Granny Smith apples, diced
• 1 cup dried cranberries

Vinaigrette:

• 1/4 cup apple cider vinegar
• 2 tbsp maple syrup
• 1 tbsp salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup olive oil

Heat olive oil in frying pan. Add couscous (or orzo as it were...). Cook over medium heat until grain is slightly browned and warm. Add chicken broth and bring to a boil. Turn heat back to medium-low and simmer for 10+ minutes, until liquid is absorbed. Set aside to cool. Once cooled, add fruit and spices. Toss well.

Meanwhile, in a separate bowl, combine vinegar, syrup and salt & pepper. Slowly whisk in olive oil until smooth. When couscous/orzo is cooled, toss with vinaigrette.