A perfect side or appetizer, which can be prepared in advance and served chilled or room temperature. Recipe provided to KosherEye by Molly Yeh, Food Network star and founder of the popular blog My Name Is Yeh
1 cup Israeli couscous
1/4 cup olive oil
2 c chicken broth*
Juice from half a lemon
1/4 c honey
2 Tablespoons apple cider vinegar
2 Teaspoons cinnamon
Pinch of salt
1/2 c chopped walnuts, toasted
a small handful of fresh mint (optional)
*Molly likes her couscous on the softer (some might say "mushier") side. if you like yours al dente, use a bit less broth!
Or as Molly says "Clues"
in a large saucepan, toast the couscous in 2 tTablespoons of the olive oil over medium heat until slightly browned, about 3-5 minutes. Add the chicken broth and bring to a boil, and simmer for 10-15 minutes, until liquid is fully absorbed into the couscous.
While the couscous is simmering, dice the apple and toss with lemon juice, and then make the dressing...
For the dressing, whisk together the honey, apple cider vinegar, cinnamon, salt, and remaining 2 Tablespoons of olive oil.
Once couscous is done cooking, transfer it to a medium bowl and toss with the walnuts, apple, and dressing. sprinkle a few fresh mint leaves on top.
Serves about 4