Recipe from The Silver Platter by Daniella Silver with Norene Gilletz
Reprinted with permission from the copyright holders: ArtScroll/Mesorah Publications
- Israeli Couscous - 1 1/2 cups (about 1 8.8 oz pkg) (see Norenes notes below)
- green apple - 1/2, julienned (do not peel)
- red apple - 1/2, julienned (do not peel)
- lemon juice - 1 tbsp (preferably fresh)
- dried cranberries - 3/4 cup
- candied almonds or pecans - 1/2 cup (optional) (p. 280)
- extra virgin olive oil - 1/4 cup
- apple cider vinegar - 1/4 cup
- honey or pure maple syrup - 2 tbsp
- kosher salt - 1 tsp
- freshly ground black pepper -
- 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.
- Dressing: 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.
To make this dish gluten-free, use brown rice couscous, quinoa, kasha, or a rice blend; cook according to package directions.
Israeli couscous is actually toasted pasta and originated in Israel. It is also known as pearl couscous or maftoul.