CURRIED CRANBERRY COUSCOUS ENJOY DAN:

                    CURRIED CRANBERRY COUSCOUS by CHEF DAN:

Serves 4

INGREDIENTS:

2-tablespoon olive oil

3-cups bone broth

2-cups Israeli couscous

1/2-teaspoon tandoori curry powder

1/2-teaspoon kosher salt

1/2-cup chickpeas, rinsed & drained

1-cup dried cranberries

1-1/2-tablespoons fresh rosemary chopped

1-tablespoon olive oil

1-1/2-tablespoons fresh parsley

VINAIGRETTE:

1/4-cup apple cider vinegar

2-tablespoons maple syrup

1-tablespoons sea salt

1/2-teaspoon freshly ground black pepper

3 tablespoon olive oil

DIRECTIONS:

1.   In a bowl, combine the vinaigrette ingredients, except oil.

2.   Whisk in olive oil until smooth.

3.   Pour the vinaigrette over the couscous and toss to evenly coat.

DIRECTIONS:

1.   Add oil to a skillet over medium-high heat & when sizzling.

2.   Add the couscous, tandoori, & salt & cook, stirring occasionally until slightly browned, about 3-5 minutes.

3.   Add the broth and bring to a boil.

4.   Simmer for about 10 minutes, or until liquid has evaporated.

5.   Add chickpeas, cranberries & oil, toss to combine.

6.   Transfer to a serving bowl.

7.   Garnish with parsley.

ENJOY DAN:                               HEART AND SOUL IN THE KITCHEN!!