Name: Cranberry Couscous Salad with Pecan Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 15 ounces chicken broth; ½ cup dried cranberries; 1 teaspoon ground cinnamon; ¼ teaspoon ground cumin; ¼ teaspoon ground cardamom; 1 ½ 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 incredibly inviting about the sweet and nutty aroma that fills the kitchen when I whip up this Cranberry Couscous Salad with Pecan Recipe. It's a melody of flavors and textures that come together so effortlessly, making it a standout side dish you'll want to make again and again.

A white plate holds a fluffy mound of couscous mixed with small pieces of green onion, red cranberries, and chopped nuts. On top, a small green mint leaf adds a fresh touch. Beside the couscous is a silver fork partially visible on the right edge of the plate. In the background, a large white bowl filled with more couscous sits on a white marbled surface, with a white cloth slightly folded underneath. The scene is bright and warm, showing the texture of the couscous grains and colorful ingredients clearly. 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 Pecan Recipe
Top Tip
How to Serve Cranberry Couscous Salad with Pecan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Couscous Salad with Pecan Recipe

Why You'll Love This Recipe

This Cranberry Couscous Salad with Pecan Recipe has earned a permanent spot in my recipe collection because it's easy, flavorful, and versatile. Every time I serve it, friends and family are pleasantly surprised by how fresh and vibrant it tastes. Plus, it pairs beautifully with so many main dishes!

Quick and Simple: Ready in under an hour, it's perfect when you want something impressive but easy to throw together.
Unique Flavor Profile: The blend of warm spices, tart cranberries, and toasted pecans makes it unlike any salad you've had before.
Great Make-Ahead Dish: It tastes even better after sitting and chilling, which makes it perfect for parties or potlucks.
Versatile Pairing: It complements poultry, pork, and veggie dishes alike, making it a go-to side for many occasions.

A close-up view of a white bowl filled with fluffy couscous mixed with small brown nuts, bright red dried cranberries, and chopped green herbs, all showing a light, grainy texture. A light wooden spoon is scooping the couscous from the bowl, with the grains and ingredients in clear focus against a softly blurred background. The couscous appears to have a light golden color with scattered bits of green and red throughout. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this salad starts with handfuls of carefully chosen ingredients that balance sweet, savory, and fresh flavors. Each one has a role, so I always recommend using good quality pantry staples—and fresh herbs make a world of difference here.

Flat lay of a small mound of uncooked pale yellow couscous grains, a handful of deep red dried cranberries, a small white bowl with golden vegetable oil, another small white bowl filled with amber honey, a small white bowl holding clear apple cider vinegar, a few whole green onions with fresh white and green stalks, a small pile of toasted pecan halves with rich brown tones, a few sprigs of bright green fresh mint leaves, and three whole light brown eggs with clean shells, all 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: Provides a rich base to cook the couscous, infusing it with savory depth.
Dried Cranberries: These add a natural sweetness and pleasant chew that contrasts nicely with the couscous.
Ground Cinnamon: Adds warmth and a subtle sweetness that ties the flavors together.
Ground Cumin: Offers a gentle earthy note that balances the sweetness.
Ground Cardamom: Brings a floral, citrusy hint that lifts the whole dish.
Uncooked Couscous: The star grain that absorbs all that wonderful broth and spice mix flawlessly.
Pecan Pieces: Toasted for crunch and a toasty, buttery flavor that pairs so well with the cranberries.
Chopped Green Onions: Freshness and mild bite that lighten up the salad.
Fresh Mint Leaves: Adds a bright, cool note that makes every bite refreshing.
Apple Cider Vinegar: Gives the dressing a tangy zip to balance the sweetness.
Honey: Rounds out the dressing with natural sweetness.
Vegetable Oil: Provides a smooth base for the dressing to coat every little couscous grain.

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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 with Pecan Recipe is how flexible it is. Over time, I've tossed in different nuts, swapped fresh herbs, or even added some citrus zest to make it feel a bit special depending on the occasion.

Variation: I've added chopped dried apricots for extra fruity sweetness, which my family loved, especially during summer picnics.
Nut-Free Option: Try toasted pumpkin seeds instead of pecans if you're avoiding nuts—you'll still get that satisfying crunch.
Herb Swaps: Basil or cilantro can replace mint if that's what you have on hand, giving it a fresh new twist.
Spice It Up: For a little heat, sprinkle some chili flakes into the dressing – it plays surprisingly well with the sweetness.

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

Step 1: Infuse the Broth with Spices and Cranberries

Start by heating the chicken broth in a medium saucepan along with the dried cranberries, cinnamon, cardamom, and cumin. This step fills your kitchen with such an inviting, fragrant aroma — it really sets the tone for the salad. Let it come to a boil, then remove from heat. This way, you're not just cooking couscous; you're building layers of flavor right from the start.

Step 2: Add Couscous and Let It Rest

Stir the couscous into the hot broth, cover your saucepan, and let it rest for 10 to 15 minutes. This resting period lets the couscous soak up all those infused flavors and become tender without needing any stirring. I like to peek at around the 12-minute mark just to make sure it's fluffing nicely.

Step 3: Toast the Pecans for That Perfect Crunch

While the couscous is absorbing those delicious flavors, spread the pecan pieces on a small baking sheet and toast them under the broiler. Watch them carefully—pecans can go from perfectly toasted to burnt in a blink! This step brings out their natural oils and a lovely toasty flavor that contrasts beautifully with the juicy cranberries.

Step 4: Fluff Up and Chill the Couscous

Transfer the couscous to a serving bowl and use a fork to break up any clumps. This keeps the texture light and fluffy. Pop it in the fridge for about 30 minutes to chill—it really allows the salad’s flavors to meld and taste fresh when served.

Step 5: Whisk the Dressing and Toss Everything Together

Whisk together apple cider vinegar, honey, and vegetable oil to create a bright and slightly sweet dressing. When you’re ready to serve, toss the chilled couscous with toasted pecans, chopped green onions, fresh mint leaves, and the dressing. The salad should glisten and smell vibrant—trust me, it tastes even better than it looks!

Top Tip

From my experience, nailing the balance of flavors in this Cranberry Couscous Salad with Pecan Recipe is all about the dressing and toasting the pecans just right. Here are some of my best tips so you can get it perfect on your first try.

Toast Pecans Carefully: Keep a close eye under the broiler—pecans can burn in seconds. Toast until they're just fragrant and lightly golden.
Fluff the Couscous: Don’t skip breaking up the couscous clumps with a fork once it’s cooked—it keeps the salad light and airy.
Chill Before Serving: Letting the salad chill for at least 30 minutes helps the flavors really blend and makes it way refreshing.
Taste the Dressing: Give your dressing a quick taste test and adjust the honey or vinegar to your liking before tossing it with the salad.

How to Serve Cranberry Couscous Salad with Pecan Recipe

cranberry couscous salad - Serving Suggestion

Garnishes

I love adding a sprinkle of extra chopped pecans and a few whole mint leaves on top just before serving. Sometimes I throw a handful of pomegranate seeds in for an extra pop of color and sweetness—your guests will notice those thoughtful details.

Side Dishes

This Cranberry Couscous Salad with Pecan Recipe pairs wonderfully with roasted chicken, grilled pork chops, or even a simple veggie burger. It’s a refreshing, slightly sweet counterpoint that livens up your plate effortlessly.

Creative Ways to Present

For dinner parties, I like to serve this salad layered in clear glasses or mason jars—it looks stunning and you get to see all those vibrant colors. It also makes portioning a breeze for guests while keeping the salad fresh.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge. The salad holds up beautifully for up to 3 days, and the flavors only deepen. Just give it a quick toss before serving again to re-distribute the dressing and fluff the couscous.

Freezing

I don’t recommend freezing this particular salad because the texture of couscous and fresh herbs changes once thawed. It’s best enjoyed fresh or refrigerated.

Reheating

This salad is best served cold or at room temperature, so no reheating necessary. If you want to warm it slightly, just let it sit out for 15 minutes before serving, but skip any actual heating to preserve the fresh flavors and texture.

Frequently Asked Questions:

Can I use vegetable broth instead of chicken broth?

Absolutely! Vegetable broth works well and keeps this salad vegetarian-friendly without losing flavor.

How can I make this Cranberry Couscous Salad with Pecan Recipe vegan?

To make it vegan, swap the honey for maple syrup or agave nectar and ensure your broth is vegetable-based.

Can I prepare this salad ahead of time?

Yes! It actually tastes better after chilling in the fridge for at least 30 minutes, making it perfect for prepping ahead for gatherings.

What other nuts can I use instead of pecans?

You can substitute toasted walnuts, almonds, or even pumpkin seeds for a different crunch and flavor profile, depending on what you have on hand.

Final Thoughts

This Cranberry Couscous Salad with Pecan Recipe is one of those dishes that always brings a little extra joy to the table for me. It’s fresh, flavorful, and easy enough to whip up for any occasion, whether it's a casual weeknight dinner or a festive gathering. I’m sure once you try it, you’ll have the same “wow” moment I do when those cranberries, spices, and toasted pecans all come together in one bite. Give it a go—you might just find your new favorite side!