Israeli Couscous With Cranberries, Walnuts, And Sunflower Seeds
6 servings
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
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.
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