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| 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."
Ingredients :
- Couscous:
- 3 cups low-sodium chicken broth
- 2 cups pearl (Israeli) couscous
- 1 cup dried cranberries
- 1/2 cup sunflower seed kernels
- 1/4 cup walnuts
- 1/4 cup slivered almonds
- Vinaigrette:
- 1/4 cup apple cider vinegar
- 3 tablespoons maple syrup
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 30M |
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- 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.
- Stir couscous, cranberries, sunflower seed kernels, walnuts, and almonds together in a bowl.
- Whisk vinegar, syrup, salt, and pepper together in a small bowl; drizzle over couscous mixture and toss to coat.
Notes :
- Before boiling, the couscous can first be heated in 2 tablespoons of olive oil on medium-high heat until lightly browned to bring out its nutty flavor.
- Two tablespoons of olive oil can be added to the vinaigrette if you prefer.
- If you prefer to serve this as a cold side salad, add 1 hour to the prep time for refrigeration.
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