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Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds Recipe

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Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds Recipe

Directions

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Ingredients :

  • 3 cups low-sodium chicken broth
  • 2 cups pearl (Israeli) couscous
  • 1 cup dried cranberries
  • ½ cup sunflower seed kernels
  • ¼ cup walnuts
  • ¼ cup slivered almonds
  • Methods :

  • 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.

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