Recipe by chowhound
"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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low-sodium chicken broth
pearl (Israeli) couscous
sunflower seed kernels
apple cider vinegar
ground black pepper
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.
this recipe was quick and easy and a great blend of flavors. I didn't have chicken broth in the house so I used vegetable broth and it was great. Otherwise I made it as suggested but toasted the almonds before adding them. It was a hit with my husband so I plan to make it again.
Too sweet for my palate. The vinaigrette had a nice balance that was lost in the overpowering cranberries.\
My local grocery store deli sells this, and I thought I'd give it a try. I simplified it some by omitting the broth, nuts, vinegar, and salt the second time around, and it tasted just as good. I like it enough that I'm making it a third time for a family get-together very soon.
* Percent Daily Values are based on a 2,000 calorie diet.
Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 110
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