Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds
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.
Recipe Summary test
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.