2 tablespoons olive oil
1 cup couscous
1 ¼ cup water
¼ teaspoon salt
¼ cup almonds, toasted *
½ cup green apple, diced
¼ c dried cranberries
1 tablespoon fresh Rosemary, chopped
1 teaspoon fresh thyme, chopped
Gently sauté the couscous in the olive oil until lightly browned. Add the water and salt, cover with a lid, bring the mixture to a boil and turn off the heat, let stand until all the water is absorbed. Add the almonds, apples, cranberries, rosemary and thyme, stir well and serve.
*To toast almonds: melt 2 tablespoons of margarine in a skillet over a medium low flame. Add the almonds and stir well, stir occasionally as they cook, watch closely when the almonds begin to turn brown they are ready. Caution once the almonds begin to brown they will burn easily.