Israeli Couscous Salad

This recipe calls for Israeli Couscous (the big huge ones), but I think if you can only find regular couscous it would be fine...this is the best...the fresh herbs really make it!

2 tablespoons of olive oil

2 cups of Israeli couscous

4 cups of chicken broth

1/4 cup chopped flat leaf parsley

2 tablespoons chopped fresh rosemary

1 1/2 teaspoons chopped fresh thyme

1 granny smith apple, diced

1 cup dried cranberries

3/4 cup toasted, slivered almonds

In a medium saucepan heat the olive oil on medium heat...add the couscous and stir until all the grains are toasted...three to five minutes. Add the chicken broth and boil. Simmer for 12 minutes until the liquid is evaporated..stirring throughout. Place cooked couscous in a large bowl and add the rest of the ingrdients. Toss with the following vinaigrette...

1/4 cup apple cider vinegar

3 tablespoons of maple syrup

1 tablespoon of salt

1/2 teaspoon of pepper

1/2 cup olive oil