Cook couscous according to package directions. Fluff with a fork; let cool.
In a serving bowl, toss apples with lemon juice. Add couscous and cranberries.
Combine ingredients for dressing in a glass jar; seal tightly, and shake well.
Add dressing to couscous mixture and mix well. Top with almonds, if using. Serve chilled or at room temperature.
Directions
Acknowledgment
Notes:
Israeli couscous is actually toasted pasta and originated in Israel. It is also known as pearl couscous or maftoul.
To make this dish gluten-free, use brown rice couscous, quinoa, kasha, or a rice blend; cook according to package directions.
Description:
Recipe from The Silver Platter by Daniella Silver with Norene Gilletz. Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications.
This recipe image was generated using AI.
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