Description
Cranberry Couscous Salad is a fruity and nutty side dish combining tender couscous with dried cranberries, toasted pecans, fresh herbs, and a tangy honey vinaigrette. This chilled salad is easy to prepare and pairs wonderfully with poultry and pork dishes.
Ingredients
Scale
Main 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
Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/4 cup vegetable oil
Instructions
- Heat Broth and Spices: In a medium saucepan, combine the chicken broth, dried cranberries, ground cinnamon, ground cardamom, and ground cumin. Bring the mixture to a boil over medium-high heat.
- Add Couscous: Remove the saucepan from heat and stir in the uncooked couscous. Cover the pan with a lid and let the couscous sit undisturbed for 15 minutes to absorb the liquid.
- Toast Pecans: While the couscous is resting, spread the pecan pieces on a small baking sheet and place under the broiler for 2 minutes, watching carefully to prevent burning. Once toasted, set aside to cool.
- Fluff and Chill Couscous: Transfer the couscous to a serving bowl, breaking up any clumps with a fork. Refrigerate the couscous until chilled, about 30 minutes.
- Prepare Dressing: Before serving, whisk together the vegetable oil, apple cider vinegar, and honey in a small bowl to create the dressing.
- Combine and Toss: Fluff the chilled couscous again to break up any remaining clumps. Add the toasted pecans, chopped green onions, and fresh mint leaves. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Notes
- This salad is a delightful combination of fruity cranberries and crunchy toasted pecans making it a perfect side dish.
- It pairs beautifully with pork, chicken, or turkey main courses.
- To keep the pecans fresh and crunchy, toast them just before adding to the salad.
- Adjust the amount of honey in the dressing to your preferred sweetness level.
- For a vegetarian version, substitute chicken broth with vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 231 kcal
- Sugar: 12 g
- Sodium: 222 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 1 mg
