Running in Circles

This is one of our favorite summer recipes because you don't have to use the oven on a hot day.

Its the perfect side salad for sandwiches, a Sunday dinner, or to eat for lunch the next day!

Couscous Salad:

 2 T olive oil

2 cups of Israeli couscous

4 cups of chicken broth

1 1/2 T fresh Rosemary (minced)

1 green apple chopped into small pieces

1 cup dried cranberries

1/2 slivered, toasted almonds ( toast them on a baking sheet at 350* for 8-10 minutes)

Dressing:

1/4 cup apple cider vinegar

2 T pure maple syrup

1/4 cup olive oil

1 t. kosher salt

1/2 t. ground black pepper

- Heat olive oil in sauce pan on medium high heat.

- Add couscous and stir occasionally for 3-5 minutes

- Add chicken broth and bring to a boil

- Lower the heat and simmer for 10-12 minutes until the liquid evaporates

- Transfer to large bowl to cool (1 hour at least)

- Add the rest of ingredients and toss with dressing