Recipe by Daniella Silver

Apple-Cranberry Couscous

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Apple-Cranberry Couscous
Parve Parve
Easy Easy
2 Servings
Allergens

Contains

- Wheat - Gluten
45 Minutes
Diets
- Low Fat - Vegetarian - Pescatarian

Ingredients

Salad

  • 1 and 1/2 cups (about 1 8.8-oz. package) Israeli couscous (see Norene’s notes below)

  • 1/2 green apple, julienned (do not peel)

  • 1/2 red apple, julienned (do not peel)

  • 1 tablespoon lemon juice (preferably fresh)

Dressing

  • 1 teaspoon kosher salt

  • freshly ground black pepper

Directions

1.

Cook couscous according to package directions. Fluff with a fork; let cool.

2.

In a serving bowl, toss apples with lemon juice. Add couscous and cranberries.

3.

Combine ingredients for dressing in a glass jar; seal tightly, and shake well.

4.

Add dressing to couscous mixture and mix well. Top with almonds, if using. Serve chilled or at room temperature.

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.

Acknowledgment

Recipe from The Silver Platter by Daniella Silver with Norene Gilletz. Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications.

Recipe tags

apple cider vinegar apples candied nuts couscous couscous salad daniella silver dried cranberries fall flavors honey honey or pure maple syrup israeli couscous lean lunch light lite lunchbox pareve ptitim salads side dish Thanksgiving
Apple-Cranberry Couscous

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