Go Back
Spiced Cranberry Couscous Salad

Spiced Cranberry Couscous Salad

A warm, earthy, and bright couscous salad flavored with cinnamon and cumin. Perfect as a quick weeknight side or an impressive holiday dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 7 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups chicken or vegetable broth Use vegetable broth to keep it vegetarian
  • 1/2 cup dried cranberries Do not substitute with fresh
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1 cup uncooked couscous Standard quick-cooking variety
  • 1/4 cup vegetable oil Up to 1/3 cup; neutral oil preferred
  • 2 tablespoons rice vinegar Mild acidity
  • 1/3 cup sliced almonds Up to 1/2 cup; toasted
  • 1/3 cup green onion Chopped
  • 2 tablespoons fresh mint Finely chopped

Method
 

  1. Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Remove from heat immediately to prevent burning.
  2. In a medium saucepan, combine the broth, dried cranberries, ground cinnamon, and ground cumin. Bring to a rolling boil over medium-high heat.
  3. Once boiling, remove the pan from the heat. Stir in the dry couscous, cover tightly with a lid, and let sit undisturbed for 5-7 minutes.
  4. Remove the lid and fluff the couscous gently with a fork to separate the grains. Let it cool slightly.
  5. In a small bowl, whisk together the vegetable oil and rice vinegar. Pour the dressing over the warm couscous and toss with a fork.
  6. Fold in the toasted almonds, chopped green onions, and fresh mint using a spoon or spatula. Serve warm, at room temperature, or cold.

Notes

If storing overnight, fluff with a fork before serving as the grains may settle. The flavor actually improves by the second day!