Name: Cranberry Couscous Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups uncooked couscous; 1 15 ounce can chicken broth; 1/2 cup dried cranberries; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cardamom; 1/2 cup pecan pieces; 1/4 cup chopped green onions (about 3 medium); 1-2 tablespoons chopped fresh mint leaves; 2 tablespoons apple cider vinegar; 2 tablespoons honey; 1/4 cup vegetable oil

There’s something about the sweet-tart pop of cranberries combined with the fluffy texture of couscous that makes this Cranberry Couscous Salad Recipe truly stand out. It’s a flavor-packed side that feels both comforting and fresh, perfect for adding a zing to any meal.

A white plate holds a mound of light golden couscous mixed with small pieces of red cranberries, green chopped herbs, white onion bits, and some brown nuts, giving it a colorful, textured look. On top, there is a small sprig of fresh green mint leaves for decoration. Next to the couscous pile, a silver fork rests on the plate’s edge. In the background, part of a large white bowl filled with more couscous is visible, set on a wooden surface with a white cloth nearby. The whole scene is bright and clear, resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry Couscous Salad Recipe
Top Tip
How to Serve Cranberry Couscous Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Couscous Salad Recipe

Why You'll Love This Recipe

I’ve made this Cranberry Couscous Salad Recipe more times than I can count because it fits so beautifully into every season and every occasion. It’s simple enough for weeknights but has just enough flair to impress guests—plus, it's packed with flavors that dance on your palate.

Easy to Prepare: You boil everything in one pot and let the couscous soak up those warm, spiced flavors. It doesn’t get much simpler.
Perfect Balance of Sweet and Savory: The dried cranberries and warming spices contrast beautifully with the tangy apple cider vinegar dressing.
Crunchy Texture: Toasted pecans add that satisfying nutty crunch that makes each bite exciting.
Versatile Side Dish: It pairs wonderfully with pork, chicken, or turkey but also makes a great vegetarian meal with a few tweaks.

A close-up of a white bowl filled with a textured mix of light yellow couscous grains layered thickly, interspersed with small pieces of bright red cranberries and scattered green herbs. The grains look soft and separate, and a wooden spoon with a light natural finish scoops into the middle, lifting a portion of the mix with some of the green herbs on top. The bowl rests on a white marbled surface, adding a clean and simple background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a role in creating that layered flavor profile. From the warming spices to the crisp pecans, this salad feels vibrant and balanced. When shopping, look for quality dried cranberries (not too sweetened) and fresh herbs for the best results.

Flat lay of a small mound of uncooked pale yellow couscous grains, a handful of plump dried red cranberries, a small heap of warm brown pecan halves, a small pile of bright chopped green onions, several fresh vibrant green mint leaves, three whole brown eggs with clean shells, a small white ceramic bowl filled with golden vegetable oil, another small white bowl with amber honey, and a third small white bowl containing deep amber apple cider vinegar, plus tiny white bowls holding warm reddish-brown ground cinnamon, light brown ground cumin, and pale greenish-beige ground cardamom, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken broth: Using broth instead of water infuses the couscous with savory depth right from the start.
Dried cranberries: They bring a juicy burst of tart-sweetness that’s essential to the salad’s character.
Ground cinnamon, cumin & cardamom: These spices add warm, exotic notes that make the dish stand out.
Uncooked couscous: The fluffy base that soaks up flavor so well and comes together in minutes.
Pecan pieces: Toast them to elevate their flavor and give the salad a delightful crunch.
Green onions: Fresh and mild, they add subtle sharpness without overpowering the dish.
Fresh mint leaves: The brightness of mint lifts the whole salad and keeps it refreshing.
Apple cider vinegar: Provides a tangy zing to cut through the sweetness and balance the flavors.
Honey: Adds just the right touch of natural sweetness to the dressing.
Vegetable oil: Helps coat everything smoothly while letting the flavors shine.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cranberry Couscous Salad Recipe is that it lends itself well to creative tweaks. You can make it your own depending on what you have on hand or dietary preferences.

Variation: On some lazy afternoons, I swap pecans for toasted almonds or walnuts—each nut changes the texture slightly but keeps that crunch I love.
Vegetarian friendly: Use vegetable broth instead of chicken broth, and you’re all set for a tasty meatless side.
Seasonal twist: Try adding diced apples in fall or orange segments in winter for a seasonal pop of freshness.
Herb swaps: If you don’t have fresh mint, fresh cilantro or parsley work beautifully, too.

Step-by-Step: How I Make Cranberry Couscous Salad Recipe

Step 1: Infuse the broth with cranberries and spices

Start by warming the chicken broth in a medium saucepan along with the dried cranberries and warming spices—cinnamon, cumin, and cardamom. Bring everything to a gentle boil, allowing those flavors to mingle. This step is key because it transforms the couscous from plain to aromatic and flavorful.

Step 2: Let the couscous soak up that magic

Once your broth mixture is boiling, take the pan off the heat and stir in the couscous. Pop the lid on, and let it sit for 10 to 15 minutes—this is when the couscous absorbs all those infused flavors. Don’t skip this resting time; rushing it results in uneven textures.

Step 3: Toast the pecans

While the couscous is soaking, spread your pecan pieces on a small baking sheet and slide them under the broiler for a minute or two. Keep a close eye—the difference between toasted perfection and burnt nuts is seconds here. Those toasty pecans add incredible flavor and crunch that really tie the salad together.

Step 4: Fluff and chill the couscous

Transfer the couscous to a large bowl and use a fork to fluff it up, breaking apart any clumps gently. Then pop it in the fridge for about 30 minutes to chill. This step not only makes the salad refreshing but also allows the flavors to settle.

Step 5: Whisk up the dressing and combine

Right before serving, whisk vegetable oil, apple cider vinegar, and honey together for a simple yet vibrant dressing. Toss the chilled couscous with the toasted pecans, chopped green onions, fresh mint leaves, and dressing. Give everything a gentle toss to make sure each bite is perfectly coated.

Top Tip

From my experience, a few little tweaks can make this Cranberry Couscous Salad Recipe truly shine. These tips helped me nail the salad every time, and I think they’ll save you some guesswork in the kitchen too.

Toast pecans carefully: Watch them like a hawk under the broiler to avoid bitter burnt flavors—set a timer just in case.
Fluff couscous with a fork: Never stir with a spoon or it can get mushy and clumpy; the fork keeps those grains light and separate.
Dressing timing matters: Add the vinaigrette just before serving so the couscous doesn’t get soggy.
Chill for flavor: Let the salad rest in the fridge for at least 30 minutes to deepen the flavors—it’s worth the wait!

How to Serve Cranberry Couscous Salad Recipe

cranberry couscous salad - Serving Suggestion

Garnishes

I like to sprinkle a little extra chopped fresh mint on top just before serving, along with a few whole pecans for visual appeal and that extra crunch. Sometimes a zest of lemon peels adds a subtle fresh note that brightens the whole salad.

Side Dishes

This salad shines as a side for pan-seared chicken breasts, roasted pork tenderloin, or herb-roasted turkey. I’ve also enjoyed it alongside grilled vegetables and a simple Greek yogurt dip for a lighter meal.

Creative Ways to Present

For casual get-togethers, serve the salad in colorful bowls with wooden spoons. For more formal dinners, I’ve layered it with baby greens in glass trifle bowls to show off the vibrant colors. Another fun way is stuffing it into mini bell peppers for bite-sized party appetizers.

Make Ahead and Storage

Storing Leftovers

Leftover cranberry couscous salad stays fresh for up to 3 days in an airtight container in the fridge. I always refrigerate it covered to keep the flavors fresh and the texture firm.

Freezing

Because of the fresh herbs and dressing, I don’t recommend freezing this salad—it tends to get watery and lose its vibrant texture after thawing.

Reheating

This salad is best served chilled or at room temperature, so I usually take it out of the fridge about 15 minutes before serving. If you like it slightly warmer, a quick toss in a bowl warmed in the microwave for 20 seconds works, but don’t overheat.

Frequently Asked Questions:

What can I substitute for chicken broth in this Cranberry Couscous Salad Recipe?

You can easily substitute vegetable broth to keep the dish vegetarian or vegan-friendly. The key is using a flavorful broth to enhance the couscous, so avoid plain water for best results.

Can I make this salad ahead of time?

Absolutely! You can prepare the salad a few hours ahead and keep it chilled in the fridge. Just wait to toss with the dressing and fresh herbs right before serving to keep the flavors bright and textures crisp.

What other nuts can I use instead of pecans?

Toast walnuts, almonds, or pistachios make excellent alternatives, each bringing a slightly different crunch and flavor. Just make sure to toast them lightly for that warm, nutty taste.

Is this salad gluten-free?

Traditional couscous is made from wheat, so this recipe is not gluten-free. However, you can substitute with gluten-free grains like quinoa or millet for a similar texture and maintain the same flavor profile.

Final Thoughts

This Cranberry Couscous Salad Recipe has become one of those dishes I’m always happy to pull out because it’s so easy, delicious, and reliably impressive. It’s the kind of recipe you’ll come back to over and over again—whether for family dinners, potlucks, or just jazzing up a weekday meal. Give it a try and see how those bright cranberries, warm spices, and crunchy pecans can turn simple couscous into something special.