Apple Raspberry Cranberry Couscous Recipes

ISRAELI COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Steps:

• 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.

APPLE-RASPBERRY CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
• In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
• Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

CRANBERRY COUSCOUS

Steps:

• Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

COUSCOUS WITH APPLES, CRANBERRIES AND HERBS

Steps:

• 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; set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries and almonds.
• While couscous is cooking, prepare 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; toss to coat evenly.

APPLE CRANBERRY RASPBERRY PIE

Steps:

• Preheat oven to 375 degrees.
• Roll out bottom crust and place in a pie plate.
• In a small bowl mix together first 5 ingredients.
• Place the fruit in a large mixing bowl. Add the dry ingredients and stir well.
• Dump the fruit mixture into the pie crust. Trim excess crust to edge of pie plate. Roll remaining cust, and place on top of pie. Trim top crust aproximately 2" larger around than the top edge of the pie plate. Tuck the edge of top crust between bottom crust and pie plate, leaving folded edge standing about 3/4" above edge of pie plate. Pinch standing edge of pie crust between two fingers with thumb, to form a crimp.
• Cut slits into top crust in a decorative design. Sprinkle the top of crust with sugar. Bake for 55 to 60 minutes.