Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds Recipe -
Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds Recipe
  • READY IN 30 mins

Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


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

Reviews More Reviews

Jun 01, 2014

This recipe was a real hit at my barbecue. It's a healthy side dish devoid of mayo that can be easily made vegan. The savory mix of sweet and sour and the addition of nuts and seeds as protein make this a keeper.


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  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 66.5 g
  • 21%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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