i have a client that absolutely loves this. no surprise, because it is delicious. it's israeli couscous, which is a larger "pearl" pasta - much different from the couscous that most are familiar with. i like the israeli couscous so much better. doesn't even compare, really. this is such an easy, fun, colorful recipe. it would travel very well to any gathering or bbq. start with a box of couscous and add about 4 cups of chicken broth or water. i just used water because i didn't want to use my last box of chicken broth. i tend to get cheap like that sometimes. bring the couscous and liquid to a boil and reduce to simmer for 15 minutes until the pasta is tender. i like to rinse the couscous under water - i feel it takes off a gooey/starchy/filmy thing left behind. put in a bowl and set aside to cool. once cool, add 1/2 cup of toasted slivered almonds, 1 diced green apple, 1 cup of dried cranberries, 1/4 cup chopped fresh parsley, 1 1/2 tablespoons of chopped fresh rosemary, and 1 teaspoon of fresh thyme. in a separate bowl make a dressing: 1/4 cup of apple cider vinegar, 2 tablespoons of maple syrup, 1/4 cup of olive oil, salt and pepper. mix to combine and pour over couscous. this dish goes well with grilled chicken or shrimp. it's light, but addictive. beware.
