I’m really a 10 year old at heart. I do better on a schedule. I like a set bed time and work schedule. I’m mad that HBO changed Entourage to 10:30- I can’t stay up.
I enjoy making a menu list for the week and having leftovers for lunch. I have a really cute lunch bag with my name on it for work. (Remember- I’m 10.) It helps with food shopping and alleviates stress of what to eat at the end of a crazy day. It also saves a ton of money!!! My husband and I tend to eat out if there isn’t something pre-planned or I pick up everything not nailed down at the supermarket.
On Sunday, I made a list of this weeks meals and even some extras for Jason. He works out of the house and he tends to be a snacker. Giada’s Israeli Couscous with Apples, Cranberries and Herbs is an all year favorite. It does have flavors reminiscent of the fall (cranberries and maple syrup) but it’s light and cool- perfect for the summer months. The crunch of the apples and toasted almonds and the pop of the large couscous is fun for noshing. My herb garden is exploding so it was nice to cut my crop for this salad.
Israeli Couscous with Apples, Cranberries and Herbs
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook’s Note
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. 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. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
Cook’s Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.
*The more it sits in the fridge the better it tastes.