Category Archives: Healthy Lunches

INGREDIENTS (Couscous):

3 cups         Chicken Broth, low sodium

2 cups         Pearl (Isreali) Couscous

1 cup           Dried Cranberries

1/2 cup        Sunflower Seed Kernals

1/4 cup        Walnuts

1/4 cup        Almonds, slivered

INGREDIENTS (Vinaigrette):

1/4 cup        Apple Cider Vinegar

3 Tbs           Maple Syrup

1/2 tsp         Kosher Salt

1/2 tsp         Black Pepper, ground

DIRECTIONS:

– Bring chicken broth to a boil in a saucepan; stir couscous into boiling broth, reduce to low heat, and simmer until couscous is tender, 12-15 minutes. Drain couscous of any broth that did not absorb while cooking.

– Stir couscous, cranberries, sunflower seed kernels, walnuts, and almonds together in a bowl.

– Whisk vinegar, syrup, salt and pepper together in a small bowl; drizzle over couscous mixture and toss to coat.

– Serve with butter nut squash peeled, cut up and roasted at 425 degrees for 25 minutes.