I made this recipe for supper, and I just love it.
2 cups of large couscous
Cook in a medium sauce pan with a little bit of olive oil over medium heat. Cook about 3 minutes
or more or until soft to taste. Then simmer about another 10 minutes. Drain. Place it in a bowl, and set aside to cool.
Chop fresh parsley, rosemary and thyme leaves. I think finely is best. Add it to the bowl
Cut up sweet cherry tomatoes, sweet red apples and green apples into small pieces. Add to the bowl.
Add 1 cup or les of dried cranberries.
Add 1/2 cup of slivered toasted almonds, if desired. You brown them in the the over at 350 degrees for about 8 minutes.
Vinaigrette Dressing:
a dash of kosher salt
a dash of freshly ground black pepper
1/4 c. of apple cider vinegar
3 T. of high quality maple syrup
Mix together. Then whisk in 1/4 c. of olive oil. Pour over the couscous and serve.
This could be salad in a mason jar!
