israeli couscous with cranberries, walnuts, and sunflower seeds

Ingredients

• Servings: 4
• 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 vinegar
• 3 tablespoons maple syrup
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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.