Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds

Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds

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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Ingredients

30 m servings 417 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.

Footnotes

  • 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

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

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...

Most helpful critical review

Too sweet for my palate. The vinaigrette had a nice balance that was lost in the overpowering cranberries.\

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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...

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 m...

Just delicious!

Thought the flavors were be weird for the sauce but they actually weren't bad. I added walnuts, dried cranberries and sunflower seeds (that I just happened to have on hand). Cut the couscous d...

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. ...

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