Cous Cous with Herbs and Fruit

In this house, we're big fans of cous cous.  We mix it up with veggies, make it in broth or apple juice, add almonds and even sometimes crumbled feta and olives.  It's a diverse little dish, is it not?

This is another favorite way that we've made it recently...

Cous Cous with Herbs & Fruit
2 tablespoons olive oil
2 cups Cous Cous
4 cups low sodium chicken broth
1/4 cup flat leaf parsley; chopped
1.5 tablespoons fresh rosemary; chopped
1 tsp fresh thyme; chopped
1 medium green apple; diced
1 cup dried cranberries
1/ cup slivered almonds; toasted

Vinaigrette
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

For the cous cous, heat the olive oil in  medium pan over medium-high heat.  Add cous cous and cook, stirring occasionally until slightly browned and aromatic (3-5 minutes).  Add broth and bring to a boil.  Simmer 10-12 minutes or until liquid has evaporated.  Transfer cooked cous cous to a bowl to cool.  Add parsley, thyme, rosemary, apple, cranberries and almonds.

For the vinaigrette, combine the vinegar, syrup, salt and pepper.  Whisk in the olive oil until smooth. Poor over cous cous and toss to coat.  

We serve this chilled, although I suppose you could warm it if you'd prefer it that way.  Enjoy!