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Couscous and cranberries with sunflower seeds takes 5 minutes to prepare.

Couscous and cranberries with sunflower seeds takes 5 minutes to cook.

Couscous and cranberries with sunflower seeds makes 6 servings.

The ingredients for Couscous and cranberries with sunflower seeds are:

350 grams Couscous
100 grams Cranberries, dried, sweetened (craisins)
50 grams Butter, unsalted
0.5 tsp Allspice
2 tsp Cinnamon, ground
85 grams Sunflower Seeds, with salt added (or toasted pine nuts)
Small handful of mint leaves and of basil leaves, chopped

Here is how you make Couscous and cranberries with sunflower seeds:

Boil the kettle. Put the couscous, cranberries and spices in a large bowl. Dot with the butter and pour over 1.5 c/ 350ml boiling water. Cover immediately with cling film and leave for 5 mins to steam. Remove the film and fluff with a fork to loosen the couscous grains. Cool, stir in the pine nuts and herbs, then season to taste. Serving Size: Makes 6 generous 1 cup servings Number of Servings: 6Recipe submitted by SparkPeople user MMEQUEEN.

The nutritional information for Couscous and cranberries with sunflower seeds is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 261.2

• Total Fat: 14.2 g
• Cholesterol: 18.3 mg
• Sodium: 62.7 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 3.5 g
• Protein: 5.1 g