Autumn Couscous

1 Tbsp. olive oil
1 C. pearl couscous
1 C. broth
1 C. water
1/4 tsp. black pepper
1 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 Gala apple, cored and diced
1/3 C. craisins
1/4 C. toasted nuts (sliced almonds, pecans, etc.)

1.  Heat oil on medium heat in medium skillet.  Saute couscous for 3 minutes until golden brown.  Add liquids and herbs and bring to a boil.  Reduce heat and let simmer for about 10 minutes, stirring occasionally, until liquid is gone. 
2.  Remove from heat and stir in diced apple and craisins.  Let cool while making dressing:

Easy Vinaigrette Dressing:
1 Tbsp. apple cider vinegar
1 Tbsp. agave or honey
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. olive oil

3.  Toss couscous with dressing and mix well; top with nuts.  *Serves 2-4.

*Serves 2 as an entree and 4 as a side dish.

p.s.  To toast nuts simply heat them on a cookie sheet in the oven or in a saute pan on the oven until golden.