2 tablespoons olive oil

2 cups Israeli couscous

4 cups low-sodium chicken broth

1/4 cup fresh flat-leaf parsley, chopped

1 1/2 tablespoons fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

1 medium green apple, diced

1 cup dried cranberries

1/2 cup slivered almonds toasted

1/4 cup apple cider vinegar

3 tablespoons maple syrup

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup olive oil

Heat 2 tablespoons olive oil on medium-high heat in a 2 quart pan . Add the couscous and stir occasionally until slightly browned, 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. Set the couscous aside to cool. 

In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Then whisk in the olive oil until smooth.  

After the couscous has cooled, add the remaining ingredients.   Pour in the vinegar mixture and toss to coat.  Serve.