Fruit and Nut Israeli Couscous

When your daughter says "this is the best thing to hit my mouth!" you know you've got a keeper.

And it's not what comes to mind when you think of pasta salad, but couscous is a tiny pasta.

1/2 cup israeli couscous
1 tbsp olive oil
1 cup chicken broth
1 tsp parsley
1 tsp lemon thyme
1 small apple diced (I used red delicious)
1/2 cup dried cranberries
2 radishes, finely chopped
1/4 cup dry roasted peanuts

Dressing:
2 tbsps apple cider vinegar
1 tbsp maple syrup
1/4 tsp grainy mustard
pinch salt
pinch lemon pepper
1 tbsp olive oil

Heat a saucepan with olive oil to medium-high. Stir in the dry couscous and lightly toast for 3-4 minutes.  Add the broth and bring to a boil. Cover and simmer 10-12 minutes, then remove from heat and cool.

Once cooled stir in the parsley, lemon thyme, apple, dried cranberries, radishes and peanuts. Lots of sweetness and crunch!

Whisk together the dressing ingredients and pour into the couscous. Stir well to coat.

Serve chilled or at room temperature. Great to pack for lunch.