2 TBSP Blood Orange Olive Oil
1 cup of chopped yellow onion
2 cloves of garlic
2 cups of Israeli Couscous
4 cups of chicken broth
1 tsp of fresh thyme
1 cup of dried cranberries
Optional – One medium green apple, diced
¼ cup of Cranberry Pear White Balsamic
¼ cup of Blood Orange Olive Oil
In a medium saucepan, heat the 2 TBSP of olive oil on medium-high heat. Sauté the onion and garlic until translucent 5-10 minutes. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Let simmer for 10 to12 minutes or until the liquid has evaporated add the thyme and dried cranberries half way through. Transfer the cooked couscous to a large bowl and add apple (optional).
In a small bowl, combine the balsamic vinegar and olive oil, and whisk until smooth. Pour the vinaigrette over the couscous and toss to coat evenly. This dish is wonderful served either hot or cold.