Name: Cranberry Couscous Salad with Pecans Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: American
Ingredients: 1 can (15 ounce) chicken broth; ½ cup dried cranberries; 1 teaspoon ground cinnamon; ¼ teaspoon ground cumin; ¼ teaspoon ground cardamom; 1½ cups uncooked couscous; ½ cup pecan pieces; ¼ cup chopped green onions (about 3 medium); 1-2 tablespoons chopped fresh mint leaves; 2 tablespoons apple cider vinegar; 2 tablespoons honey; ¼ cup vegetable oil

There’s something so wonderful about the combo of sweet, nutty, and aromatic in a salad, and this Cranberry Couscous Salad with Pecans Recipe delivers just that. It’s fresh, full of texture, and surprisingly simple—perfect for brightening up any meal or impressing guests without the fuss.

The dish shows a white plate filled with a mound of light beige couscous mixed with small pieces of dark red dried cranberries, green herbs, and white onion bits, creating a speckled look. The couscous grains are small and round, giving a grainy and slightly fluffy texture. The plate is set on a white marbled surface with a silver spoon resting inside the couscous on the right side. Part of a large white bowl filled with more couscous sits blurred in the background, partially visible near the top right, with a piece of fresh green mint placed on top of the couscous mound on the plate. 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 with Pecans Recipe
Top Tip
How to Serve Cranberry Couscous Salad with Pecans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Couscous Salad with Pecans Recipe

Why You'll Love This Recipe

This Cranberry Couscous Salad with Pecans Recipe has been a staple in my kitchen for years, especially when I want something that feels fresh but doesn’t take all day. It’s got those warm spices that make it a little exotic, but the toasted pecans and cranberries give it a comforting, homey vibe. Plus, it’s versatile enough to serve anytime you want a salad that’s more than just lettuce.

Balanced Flavors: The mix of cinnamon, cardamom, and cumin with tart cranberries creates a unique flavor profile that’s both sweet and savory.
Texture Delight: Toasted pecans add that perfect crunch against the soft, fluffy couscous.
Effortlessly Elegant: This salad looks colorful and complex but comes together in under an hour—ideal for busy evenings or gatherings.
Flexible Pairing: It pairs beautifully with chicken, pork, or turkey, making it a versatile go-to for many meals.

The image shows one large white bowl filled with cooked couscous, which looks soft and fluffy with small, round grains. Mixed into the couscous are red dried berries, whole pecan nuts, and small pieces of bright green herbs and scallions, giving splashes of color throughout. A wooden spoon is lifting a spoonful of the couscous mix, showing the texture clearly with the mix inside the spoon. The background is a white marbled surface, giving a clean look to the setting. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in the Cranberry Couscous Salad with Pecans Recipe plays a key role—from the broth-soaked couscous that serves as the tender, flavorful base to the pecans that bring a toasty richness. Here’s a quick breakdown to help you shop wisely.

Flat lay of a small mound of uncooked couscous grains, a heap of dried cranberries, a small pile of whole pecan halves, a few chopped green onion stalks with bright green tops, fresh mint leaves loosely scattered, three whole brown eggs with clean shells, a tiny white ceramic bowl filled with golden vegetable oil, a similar bowl with amber honey, another small white bowl containing deep amber apple cider vinegar, and small white ceramic bowls holding ground cinnamon, ground cumin, and ground cardamom powders, placed 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, preventing it from tasting bland.
Dried Cranberries: These add lovely bursts of tart sweetness and soft texture after soaking.
Ground Cinnamon, Cumin & Cardamom: Spices give the salad subtle warmth and complexity—don’t skip them!
Uncooked Couscous: Quick-cooking and fluffy, couscous is the perfect grain base here.
Pecan Pieces: Toast these for a nutty crunch that contrasts beautifully with the softness.
Green Onions: They add a fresh, mild bite and a pop of color.
Fresh Mint Leaves: Their brightness lifts the entire salad, keeping it refreshing.
Apple Cider Vinegar: Provides tang that cuts through the sweetness and oiliness.
Honey: Balances the acidity with a gentle, natural sweetness.
Vegetable Oil: Helps blend the dressing and coat the salad, adding a smooth mouthfeel.

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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 the things I love about this Cranberry Couscous Salad with Pecans Recipe is how adaptable it is. I often tweak the herbs or add in extra crunch depending on what I have on hand or the season. You can easily make it vegetarian by swapping in vegetable broth or try different nuts for variety.

Variation: I once added some crumbled feta and it gave a lovely creamy twist that balanced the sweetness beautifully.
Dietary Modifications: For a vegan version, just replace honey with maple syrup and be sure to use vegetable broth.
Seasonal Boost: In the fall, tossing in roasted diced butternut squash adds warmth and color.

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

Step 1: Infuse the Couscous

Start by heating the chicken broth in a medium saucepan along with your dried cranberries and spices (ground cinnamon, cumin, and cardamom). The aroma as this simmers will fill your kitchen and hint at the depth of flavor coming ahead. Once it reaches a boil, pull it off the heat and stir in the uncooked couscous. Cover tightly and let it sit for 10-15 minutes - this allows the couscous to absorb all that fragrant broth and soften perfectly.

Step 2: Toast the Pecans

While the couscous is steaming, spread pecan pieces out on a small baking sheet and pop them under your broiler. Keep a sharp eye on them — they can go from perfectly toasted to burnt in seconds. After just a minute or two, they should smell nutty and be golden brown. Set them aside to cool.

Step 3: Fluff and Chill

Fluff the couscous carefully with a fork to break up any clumps that might have formed. Then transfer the couscous to a serving bowl and pop it into the fridge for about 30 minutes. Chilling the salad allows the flavors to marry and gives you a refreshing cool dish.

Step 4: Whip Up the Dressing & Toss

Just before you’re ready to serve, whisk together the vegetable oil, apple cider vinegar, and honey to create a bright, slightly sweet dressing. Add the toasted pecans, chopped green onions, and fresh mint to the chilled couscous. Then drizzle the dressing over everything and toss gently until every bite is coated and vibrant.

Top Tip

From my years of making this Cranberry Couscous Salad with Pecans Recipe, keeping an eye on the couscous and the pecans is key to nailing this dish every time. Here are some tips that really changed the game for me:

Gentle Fluffing: Use a fork to fluff your couscous gently once it's done soaking—this prevents it from turning mushy and keeps the texture light and airy.
Watch the Broiler: Toast pecans under the broiler rather than the oven for speed, but stay close because they burn quickly.
Chill Time: Letting the salad chill allows the flavors to marry beautifully; if you skip this, it won’t taste quite as harmonious.
Dressing Balance: Adjust the honey and vinegar amounts to suit your taste—sometimes I like it a little sweeter, other times more tangy.

How to Serve Cranberry Couscous Salad with Pecans Recipe

cranberry couscous salad - Serving Suggestion

Garnishes

I usually sprinkle extra chopped fresh mint on top just before serving because the cool, herbal aroma adds a lovely finishing touch. Sometimes a little crumbled goat cheese or feta goes on well, too, bringing creamy contrast to the flavors and textures.

Side Dishes

This salad pairs beautifully with roasted chicken, pork tenderloin, or even grilled turkey burgers. I also love serving it alongside Mediterranean dishes like grilled vegetables or lemony hummus to complete the meal.

Creative Ways to Present

For special occasions, I like to serve this Cranberry Couscous Salad with Pecans Recipe in individual glass jars or small bowls topped with a sprig of mint. It’s a crowd-pleaser and looks super inviting on a buffet table or picnic blanket.

Make Ahead and Storage

Storing Leftovers

Once prepared, this salad stays fresh in an airtight container in the fridge for up to three days. I usually keep the dressing mixed in because the flavors deepen, but if you want extra crunch on the pecans, add them fresh before serving leftovers.

Freezing

I don’t recommend freezing this salad because the texture of couscous and fresh herbs can get mushy when thawed. It’s best enjoyed fresh or a few days refrigerated.

Reheating

This salad is best served cold or at room temperature. If you want it a bit warmer, gently reheat in the microwave for 20 seconds, but avoid overheating to keep the freshness of the herbs and pecans intact.

Frequently Asked Questions:

Can I make this Cranberry Couscous Salad with Pecans Recipe vegan?

Absolutely! Just swap out the chicken broth for vegetable broth and use maple syrup instead of honey in the dressing. The flavor remains just as vibrant and delicious.

What can I substitute if I don’t have pecans?

You can use toasted walnuts or almonds instead. They offer a similar toasted crunch and nutty flavor that complements the couscous and cranberries nicely.

How long can I store the salad after making it?

Stored in an airtight container in the fridge, this salad keeps well for 3 days. Flavor actually improves after a few hours of chilling, so it’s a great make-ahead option.

Is it okay to use instant couscous for this recipe?

Yes! Instant couscous works perfectly here since the recipe involves soaking the couscous in hot broth. Just be sure to follow the soaking time for best fluffiness.

Final Thoughts

This Cranberry Couscous Salad with Pecans Recipe holds a special place in my recipe box because it’s one of those dishes that feels both cozy and a little worldly. Every time I serve it, I get compliments on its fresh flavors and satisfying textures. I truly encourage you to try making it—you might find it becomes one of your favorite go-to sides too!