To make couscous ptitim very fragrant, Jada De Laurentis first, lightly fry it, then boil in chicken broth. Sweet and piquant vinaigrette sauce with maple syrup sets off fruits and herbs in her recipe, and crispy slices of almonds are good сочетаются с мягкой крупой. 
Time: 35min Difficulty: easy Servings: 4-6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Couscous:
- 2 tbsp. l olive oil
- 2 tbsp. Israeli couscous ptitim (or barley, or pasta orzo)
- 4 tbsp. low salt chicken stock
- 1/4 Art. chopped fresh parsley leaves
- 1.5 tbsp. l chopped fresh rosemary leaves
- 1 tsp chopped fresh thyme leaves
- 1 diced medium green apple
- 1 tbsp. dried cranberries
- 1/2 tbsp. blanched toasted almonds with cubes, see culinary advice
Vinaigrette sauce:
- 1/4 Art. cider vinegar
- 3 tbsp. l maple syrup
- 1/2 tsp coarse salt
- 1/2 tsp freshly ground black pepper
- 1/4 Art. olive oil
Recipes with similar ingredients: couscous, parsley, rosemary, thyme, apples, cranberries, almonds, apple cider vinegar, maple syrup
Recipe preparation:
- For couscous: In a medium-sized saucepan on medium Heat the olive oil over high heat. Add couscous and fry, stirring constantly, until light brown and pronounced aroma, about 3-5 minutes. Pour in chicken stock and bring to a boil. Cook for 10-12 minutes, or until evaporated liquid. Transfer the finished couscous to a large bowl and place cool down. Add parsley, rosemary, thyme, apple, dried cranberries and almonds.
- For the sauce vinaigrette: In a small bowl, mix the vinegar, maple syrup, salt and pepper. Stir with olive oil until homogeneity. Drizzle couscous and stir.
- Cooking tip: Preheat the almonds oven 180C. Lay the almonds in one layer on a baking sheet. Bake 8-10 minutes to golden brown. Before use cool completely.
