More 2 Photos

Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds Recipe

Recipe by: chowhound

"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."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook15 m
Ready In30 m

1Bring 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.
2Stir couscous, cranberries, sunflower seed kernels, walnuts, and almonds together in a bowl.
3Whisk vinegar, syrup, salt, and pepper together in a small bowl; drizzle over couscous mixture and toss to coat.

Footnotes

Cook's Note:
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.

Ingredients