Israeli Couscous with Cranberries, Walnuts, and Sunflower Seeds

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.

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.