Fruity and nutty, fresh and delicious, this Cranberry Couscous Salad is a delightfully different side dish that’s easy to make and pairs well with pork, chicken, or turkey.
As the end of summer approaches, I find myself wanting to incorporate more bright and fresh flavors to my meals before the cooler months set in. One of the best ways to upgrade a standard dinner menu is to mix it up with a simple and unique side dish like Cranberry Couscous Salad!
I know that for some, couscous seems to be an exotic dish that many home cooks are weary to try, but take it from me, it is nothing to fear. Couscous is a type of pasta originally made in Northern Africa. For this recipe we’ll be using instant couscous, so the only skill required to be an expert couscous cooker is the ability to boil water! One of the best parts of couscous is that, like rice, it can be dressed up or down any way you like it.
I like to take this recipe up a notch with a homemade sweet and sour dressing! This dressing might look a little plain, but that’s because all the spices are added to the couscous while it cooks.
This is no ordinary pasta salad! In this Moroccan Couscous Cranberry Salad, the fruitiness of the cranberries and mint bring out the rich nutty couscous making it a delicious pairing with roasted chicken, pork, or turkey dinners! If you are looking for more unique couscous sides, try this spicy and sweet Curried Couscous Salad!
What are my key ingredients?
- Chicken broth: I like to cook the couscous in the broth so that it soaks up the wonderful flavors.
- Dried Cranberries: ½ cup of dried cranberries will do the trick
- Cinnamon
- Cumin
- Cardamom
- Uncooked couscous: I prefer to use instant Moroccan style couscous for a fine texture. Israeli couscous is too large for a salad of this consistency.
- Pecan pieces: These bring a special kind of flavor and crunch to your salad.
- Chopped green onions: about 3 medium onions
- Chopped fresh mint leaves: These add a fresh flavor you won’t find anywhere else.
For the dressing:
- Vegetable oil
- Apple cider vinegar: This adds an exciting zing of flavor and brings out the natural flavors of the salad.
- Honey: For just a touch of sweetness.
Step by step instructions:
- In a medium sized saucepan, heat the broth along with the dried cranberries, cinnamon, cardamom, and cumin. Bring this mixture to a boil, then remove from the heat and stir in the couscous. Cover the pan with the lid and allow the couscous to sit for 10-15 minutes. After the couscous has soaked up the liquid, move to the fridge to chill, taking time to break up any clumps that may formed.
2. Meanwhile, place the pecans on a small baking sheet and place under the broiler for a minute or two to toast, watching very carefully so the nuts don’t burn. Once toasted, set aside.
3. Before it’s time to serve, whisk together the vegetable oil, apple cider vinegar and honey to make the dressing.
4. Fluff the couscous with a fork to break up any chunks. Add the toasted pecans, green onions and mint leaves.
5. Pour the dressing over the salad and toss to coat!
There you have it! This wonderful couscous with pecans and cranberries creates an unforgettable side dish to every meal.
Storing and Serving
This easy to make Moroccan Couscous Salad with cranberries will store well for 3-4 days in the refrigerator and will add a delightfully different flavor to your lunch or dinner.
Cranberry Couscous Salad can be served warm or cold, but I prefer it cold. If you decide to serve your salad warm, skip Step 2.
On the hunt for more flavorful sides and salads? Try Dirty Rice with Sausage, Spinach Rice Casserole, and Instant Pot Asparagus Risotto!
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Cranberry Couscous Salad
Fruity and nutty, fresh and delicious, this Cranberry Couscous Salad is a delightfully different side dish that’s easy to make and pairs well with pork, chicken, or turkey.
Ingredients
- One 15 ounce can chicken broth
- ½ cup dried cranberries
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cardamom
- 1 1/2 cup uncooked couscous
- ½ cup pecan pieces
- 1/4 cup chopped green onions (about 3 medium)
- 1-2 tablespoons chopped fresh mint leaves
Dressing:
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/4 cup vegetable oil
Instructions
- In a medium sized saucepan, heat the broth along with the dried cranberries, cinnamon, cardamom, and cumin. Bring this mixture to a boil, then remove from the heat and stir in the couscous. Cover the pan with the lid and allow the couscous to sit for 10-15 minutes. Meanwhile, place the pecans on a small baking sheet and place under the broiler for a minute or two to toast, watching very carefully so the nuts don’t burn. Once toasted, set aside.
- Move the couscous to a serving bowl, taking time to break up any clumps that may have formed and refrigerate until chilled, about 30 minutes.
- Before it's time to serve, whisk together the vegetable oil, apple cider vinegar and honey to make the dressing.
- Fluff the couscous with a fork to break up any chunks. Add the toasted pecans, green onions and mint leaves. Pour the dressing over the salad and toss to coat.
Notes
This salad can be served warm or cold, but I prefer it cold, so that’s how I’ve written the instructions. If you decide to serve warm, skip Step 2.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 222mgCarbohydrates: 29gFiber: 2gSugar: 12gProtein: 4g
