Couscous Recipe
Israeli couscous, red quinoa, sunflower seeds, scallions, and dried cranberries.
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Quinoa
In a medium saucepan, combine red quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Cook the Couscous
In another saucepan, bring 1.5 cups of water to a boil. Add Israeli couscous, reduce heat to low, cover, and simmer for about 10 minutes or until couscous is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 3
Combine Ingredients
In a large bowl, fluff both the quinoa and couscous with a fork. Add chopped scallions, sunflower seeds, and dried cranberries. Drizzle with olive oil and lemon juice, then season with salt and black pepper.
- 4
Serve
Toss everything gently to combine. Adjust seasoning if necessary and serve warm or at room temperature.
