Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds

This is a colorful and simple recipe that works as a main dish or a side salad. To simplify, buy a prepared salad topper that contains the nuts and cranberries and enjoy. This is delicious to eat when still warm, as well as when it is chilled. If you prefer it cold, place in the refrigerator for one hour.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 417 Calories

Ingredients

• 1 cup dried cranberries
• ½ teaspoon ground black pepper
• ½ teaspoon kosher salt
• 3 tablespoons maple syrup
• ¼ cup slivered almonds
• 3 cups low-sodium chicken broth
• ¼ cup apple cider vinegar
• ¼ cup walnuts
• 2 cups pearl (Israeli) couscous
• ½ cup sunflower seed kernels

Recipe Instructions

Step 1

Bring chicken broth to a boil in a saucepan; stir couscous into boiling broth, reduce heat to low, and simmer until couscous is tender, 12 to 15 minutes. Drain couscous of any broth that did not absorb while cooking.

Step 2

Stir couscous, cranberries, sunflower seed kernels, walnuts, and almonds together in a bowl.

Step 3

Whisk vinegar, syrup, salt, and pepper together in a small bowl; drizzle over couscous mixture and toss to coat.