Name: Cranberry Couscous Salad with Toasted Pecans Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups uncooked couscous; ½ cup dried cranberries; 1 teaspoon ground cinnamon; ¼ teaspoon ground cumin; ¼ teaspoon ground cardamom; One 15 ounce can chicken broth; 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 magical about the combination of sweet dried cranberries and crunchy toasted pecans in this salad that’s both refreshing and satisfying. This Cranberry Couscous Salad with Toasted Pecans Recipe is an easy, vibrant dish that’s perfect for brightening up any meal or potluck spread.

The image shows a mound of couscous salad served on a white plate, with small beige grains mixed with bright red dried cranberries, small green herb pieces, tiny light brown nuts, and chunks of white onion spread evenly throughout. In the middle, a small sprig of fresh mint with green leaves sits on top. The dish looks fluffy and textured, with a silver fork resting on the right side of the plate. In the background, there is a large white bowl filled with more of the same couscous salad, resting on a white cloth. The whole scene is set 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 with Toasted Pecans Recipe
Top Tip
How to Serve Cranberry Couscous Salad with Toasted Pecans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Couscous Salad with Toasted Pecans Recipe

Why You'll Love This Recipe

I first stumbled on this salad when I wanted something simple yet flavorful to accompany a roast chicken, and it quickly turned into a favorite. The interplay of warm spices, chewy cranberries, and crisp pecans creates a balance that surprises and delights every time.

Flavor harmony: The combination of cinnamon, cardamom, and cumin adds subtle warmth that transforms this couscous salad into something special.
Easy to prepare: Couscous cooks quickly, making this recipe a great last-minute option that doesn’t sacrifice taste.
Texture play: Toasted pecans add a satisfying crunch that contrasts beautifully with the soft couscous and juicy cranberries.
Versatile side: It pairs wonderfully with poultry, pork, or as a colorful addition to a vegan spread.

A close-up view of a white bowl filled with a single layer of light beige couscous pearls mixed with small pieces of green herbs, chopped nuts, and dried red cranberries scattered throughout, showing a soft, grainy texture. A wooden spoon is scooping a portion from the bowl, lifting the couscous with small bits of herbs and cranberries visible on the spoon. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here has a role in building flavor and texture. The broth adds richness to the couscous, while the spices bring warmth. Toasted pecans and fresh mint inject freshness and crunch.

Flat lay of a mound of uncooked pale yellow couscous grains, a small pile of glossy red dried cranberries, a neat heap of brown pecan halves, a few bright green chopped green onion pieces, a few fresh vibrant green mint leaves, a small white bowl of golden vegetable oil, a small white bowl of amber honey, a small white bowl of amber apple cider vinegar, whole brown eggs with smooth shells, a small white bowl of warm golden chicken broth, a small white bowl holding ground cinnamon powder, a small white bowl holding ground cumin powder, and a small white bowl holding ground cardamom powder, all arranged in perfect symmetry on a simple white ceramic surface 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: Adds savory depth; you can swap for vegetable broth if you want a vegetarian option.
Dried cranberries: Bring tart sweetness and chewiness that contrasts nicely with the soft couscous.
Ground cinnamon, cumin, and cardamom: These spices add warmth and aromatic complexity without overpowering the salad.
Couscous: Quick-cooking and fluffy, it’s the perfect base for soaking up all the flavors.
Pecan pieces: Toasting them enhances their nuttiness and gives the salad a satisfying crunch.
Green onions: Add a mild sharpness and fresh bite that brightens the dish.
Fresh mint leaves: Bring a cooling herbaceous note that balances the sweetness and spices.
Apple cider vinegar: Provides tang and helps tie the dressing ingredients together.
Honey: Adds natural sweetness and smooths the acidity of the vinegar.
Vegetable oil: Acts as the dressing’s base to coat the couscous lightly and keep the salad moist.

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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

While I adore this salad as is, it’s wonderfully forgiving if you want to tweak it. I often swap the pecans for toasted almonds or walnuts if that’s what I have on hand, and it always turns out great.

Variation: Once, I added a handful of toasted pumpkin seeds for extra crunch and loved the nutty twist it gave the salad.
Herb twists: Fresh cilantro or parsley can replace mint if you prefer a different herbal note.
Diet-friendly: Use vegetable broth and a vegan honey substitute to make this completely plant-based.
Seasonal changes: In warmer months, I like to add diced cucumber or cherry tomatoes for even more freshness.

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

Step 1: Infuse the broth with warm spices and cranberries

Start by heating your chicken broth in a medium saucepan. Add the dried cranberries along with cinnamon, cumin, and cardamom. When the mixture comes to a boil, remove from heat immediately. This step extracts the spices’ aromas while letting the cranberries plump up beautifully, which sets the foundation for the salad’s flavor.

Step 2: Stir in couscous and let it steam

Once the broth is boiling, stir in the uncooked couscous. Cover and let it sit quietly for about 10-15 minutes. This hands-off steaming method allows the couscous to absorb all those lovely flavors without drying out. When time’s up, fluff the couscous gently to break up any lumps.

Step 3: Toast the pecans

While the couscous is resting, spread the pecan pieces on a baking sheet and toast them under the broiler for a minute or two. Keep a close eye here because they can go from perfectly toasted to burnt very quickly. The toasting step really brings out their rich flavor and crunch.

Step 4: Chill and assemble

Transfer the couscous to a serving bowl and refrigerate it for about 30 minutes. This helps the salad develop a refreshing coolness that’s perfect for serving. Before serving, whisk together the vegetable oil, apple cider vinegar, and honey to create the dressing. Add the dressing, pecans, green onions, and mint to the couscous and toss everything together well.

Top Tip

From my experience, the few minutes spent carefully toasting those pecans make a world of difference in flavor and texture. Plus, letting the couscous chill before serving really lets the flavors meld and the salad become more refreshing.

Watch the broiler closely: Nuts can burn fast, so keep your eyes on them and stir once if needed.
Fluff the couscous: Use a fork gently to separate grains before chilling to avoid clumps.
Dressing balance: Taste the dressing before tossing—adjust honey or vinegar to suit your preferred tanginess and sweetness.
Don’t skip chilling: Serving this cold really brings out the crisp, fresh vibe that contrasts beautifully with the warm spices.

How to Serve Cranberry Couscous Salad with Toasted Pecans Recipe

cranberry couscous salad - Serving Suggestion

Garnishes

I love adding a sprinkle of extra chopped fresh mint or some whole toasted pecans on top just before serving—it makes the salad look inviting and highlights those crunchy, aromatic notes. Sometimes a few thin lemon zest strips add a delightful bright pop.

Side Dishes

This salad pairs perfectly alongside roast chicken, grilled pork chops, or even baked turkey breast. On more casual days, I serve it with falafel or grilled veggies for a lovely vegetarian combo.

Creative Ways to Present

Once, I served this salad layered in clear glass bowls for a holiday buffet—the cranberries and pecans created beautiful contrast against the golden couscous layers. You can also hollow out small bell peppers and stuff them for an elegant finger food option at parties.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find the salad stays fresh and flavorful for up to 3 days. Give it a quick toss before serving again to redistribute the dressing and freshen it up.

Freezing

This salad doesn’t freeze well because the fresh herbs and dressing don’t hold up after thawing. I recommend enjoying it fresh or refrigerated.

Reheating

Since this is best served cold, I usually eat any leftovers straight from the fridge. If you prefer a warm version, gently reheat just the couscous base (without dressing) and then toss in the pecans and herbs fresh.

Frequently Asked Questions:

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

Yes! Just swap the chicken broth for vegetable broth and use a vegan honey substitute or maple syrup for the dressing. It’s just as delicious and plant-friendly.

How long can I store this salad in the fridge?

You can store this salad in an airtight container in the refrigerator for up to 3 days. Just give it a good toss before serving to redistribute the dressing and freshen up flavors.

Can I prepare the salad in advance for a party?

Absolutely. Prepare the couscous and toast the pecans a day ahead, then combine everything a few hours before serving. Keep it chilled and toss with the dressing right before guests arrive.

What can I serve with Cranberry Couscous Salad with Toasted Pecans?

This salad pairs beautifully with roast chicken, pork chops, or turkey. It’s also great alongside grilled vegetables or as part of a vegetarian meal.

Final Thoughts

This Cranberry Couscous Salad with Toasted Pecans Recipe has earned a permanent spot on my recipe rotation because it’s so simple yet packs a punch of flavor and texture that’s hard to beat. I hope you enjoy making it as much as I do—and that it becomes your go-to dish for a colorful, wholesome side that always impresses.