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.

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.

Per Serving: 417 calories; protein 12.2g; carbohydrates 66.5g; fat 12.3g; cholesterol 2mg; sodium 224.5mg.

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