2 Tbs. C&C Hojiblanca Extra Virgin Olive Oil
2 c. Hand Rolled Couscous 
4 c. low-sodium chicken broth
1/4 c. chopped fresh flat-leaf parsley
1 1/2 Tbs. chopped fresh rosemary leaves
1 tsp. chopped fresh thyme leaves
1 medium green apple, diced
1 c. dried cranberries
1/2 c. toasted walnuts

1/4 c. C&C Red Apple Balsamic Vinegar
1/2 tsp. coarse sea salt (Hawaiian Red Alaea)
1/2 tsp. freshly ground black pepper
1/4 c. C&C Hojiblanca Extra Virgin Olive Oil

For the couscous:
In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, 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. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and walnuts.

For the vinaigrette:
In a small bowl, combine the vinegar, salt, and pepper. Whisk in the olive oil until smooth.

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