Name: Cranberry Couscous Salad with Mint and Nuts 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; 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 about the combination of sweet dried cranberries, fragrant mint, and crunchy nuts that makes this Cranberry Couscous Salad with Mint and Nuts Recipe a celebration of flavors and textures. It’s the kind of salad that feels both fresh and comforting, perfect for any season or occasion.

The image shows a white plate filled with a mound of couscous salad made up of small, pale yellow grains mixed with red dried cranberries, green chopped herbs, and small bits of nuts. The salad is topped with a fresh green mint leaf for garnish. To the side of the plate, a silver fork rests on the edge. Behind the plate is a large white bowl also filled with the same couscous salad. The setting is on a wooden surface with a white marbled background. The overall look is fresh and colorful, with a mix of soft grain textures and vibrant bits of fruit and herbs. 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 Mint and Nuts Recipe
Top Tip
How to Serve Cranberry Couscous Salad with Mint and Nuts Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Couscous Salad with Mint and Nuts Recipe

Why You'll Love This Recipe

I’ve made this salad countless times for friends and family, and it never fails to impress. What elevates this Cranberry Couscous Salad with Mint and Nuts Recipe is how effortlessly it comes together, yet tastes far from ordinary. It’s a bright, fragrant dish that complements a bounty of main courses, or stands on its own as a satisfying light meal.

Vibrant Flavor Harmony: Sweet cranberries, aromatic spices, and fresh mint create a beautifully balanced taste.
Quick and Easy: Ready in under an hour with minimal active cooking time—ideal for busy cooks.
Textural Delight: Crunchy toasted pecans add a nice contrast to the soft, fluffy couscous.
Versatile Side or Main: Pairs wonderfully with poultry or pork, and makes for a great lunch on its own.

A close-up view of a bowl filled with cooked couscous mixed with small green herb pieces and red dried fruit bits. A light brown wooden spoon scoops some of the fluffy, pale yellow couscous from the white bowl, showing the grainy texture and the colorful green and red bits evenly spread throughout. The background is a white marbled texture, and the whole image feels warm and inviting. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Cranberry Couscous Salad with Mint and Nuts Recipe lies in how these everyday ingredients come together to deliver layers of flavor and texture. Shopping for these components is straightforward, but I always recommend choosing quality items to make the salad truly shine.

Flat lay of a mound of uncooked pale golden couscous grains, a small cluster of deep red dried cranberries, a few light brown pecan halves scattered elegantly, a small bunch of bright green fresh mint leaves, finely chopped vibrant green onion pieces, a small pile of warm brown ground cinnamon powder, tiny heaps of beige ground cumin and light greenish-beige ground cardamom powders, three smooth whole brown eggs with clean shells, and three small white ceramic bowls filled respectively with clear golden vegetable oil, amber honey, and amber apple cider vinegar, all arranged in perfect symmetry 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 rich, savory depth.
Dried cranberries: They add a burst of sweetness and about the best chewiness in this salad.
Ground cinnamon: Just a hint brings warmth and an unexpected twist.
Ground cumin: Adds gentle earthiness that pairs beautifully with the sweet berries.
Ground cardamom: A little exotic spice that lifts the whole flavor profile.
Uncooked couscous: The base of the salad—light, fluffy, and quick to absorb flavors.
Pecan pieces: Toasting them enhances their nuttiness and crunch.
Chopped green onions: For a mild onion bite and freshness.
Fresh mint leaves: Brightens up the salad and complements the cranberries exquisitely.
Apple cider vinegar: Provides a tangy zip to balance the sweetness.
Honey: Naturally sweetens the dressing, rounding out the flavors.
Vegetable oil: Helps emulsify the dressing and coat the couscous evenly.

📝

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

The real joy of this Cranberry Couscous Salad with Mint and Nuts Recipe is how easy it is to tweak. I often play around with the type of nuts or herbs depending on what’s in my kitchen, which keeps it exciting and fresh each time.

Variation: I sometimes swap pecans for toasted almonds or walnuts, which adds a new nutty dimension.
Herb Substitutions: If you don’t have fresh mint, chopped basil or parsley also work wonderfully.
Seasonal Additions: Try tossing in some chopped apple or roasted sweet potato chunks during cooler months.
Dietary Tweaks: For a vegan version, just swap chicken broth for vegetable broth and use pure maple syrup instead of honey.

Step-by-Step: How I Make Cranberry Couscous Salad with Mint and Nuts Recipe

Step 1: Simmer the Broth and Spices

Start by gently heating the chicken broth with dried cranberries, cinnamon, cumin, and cardamom. Bringing this to a boil helps those warm spices bloom and plumps the cranberries, which give the final salad its signature bright bursts of flavor. Just a few minutes here do the trick—don't rush this part, as it really builds the foundation.

Step 2: Add the Couscous and Let It Steam

Once your broth is boiling, remove the pot from heat and stir in the dry couscous. Cover tightly and set it aside for 10 to 15 minutes. This no-fuss steaming method lets the couscous soak up all that fragrant liquid and become perfectly tender without any stirring—just resist the urge to peek!

Step 3: Toast the Pecans

While the couscous rests, spread pecan pieces on a small baking tray and pop them under a hot broiler for 1 to 2 minutes. You’ll want to watch closely here, because nuts can go from toasty to burnt in a heartbeat. Toaster ovens or dry pans on medium heat also work well if you prefer.

Step 4: Fluff and Chill

Transfer the couscous to a large bowl and use a fork to fluff it up, breaking apart any clumps. This helps maintain a light texture. Pop it in the fridge for at least 30 minutes to let it chill—cold couscous salad somehow tastes fresher and lets the flavors marry beautifully.

Step 5: Prepare the Dressing and Toss

Whisk apple cider vinegar, honey, and vegetable oil until combined. When the couscous is chilled, mix in the toasted pecans, green onions, and mint leaves, then drizzle with the dressing. Toss it gently until everything is coated and evenly distributed. Taste for seasoning and adjust if needed—sometimes a little extra vinegar or honey balances things out.

Top Tip

Over the years, I’ve found a few tricks that help this Cranberry Couscous Salad with Mint and Nuts Recipe really shine every time I make it. Don’t overlook the importance of toasting nuts and using broth instead of water—it makes a big difference in flavor depth.

Gentle Heat: Simmer the broth with spices just enough to infuse; boiling for too long dulls the aromatics.
Careful Toasting: Watch pecans like a hawk under the broiler to avoid bitterness from burning.
Fluff Thoroughly: Breaking apart clumps before chilling helps keep the salad light and airy.
Chill for Best Flavor: Allowing the salad to chill lets the herbs and dressing meld, uplifting the whole dish.

How to Serve Cranberry Couscous Salad with Mint and Nuts Recipe

Garnishes

I love topping this salad with a little extra fresh mint or even some finely chopped parsley just before serving to boost the fresh aroma. Sometimes I sprinkle a small handful of pomegranate seeds for an extra jewel-like pop that pairs deliciously with the cranberries.

Side Dishes

This Cranberry Couscous Salad with Mint and Nuts Recipe pairs beautifully alongside roasted chicken, grilled pork chops, or a spit-roasted turkey. It also complements Mediterranean dishes like grilled lamb or falafel splendidly. For a plant-based option, serve it beside spiced chickpeas or a hearty vegetable stew.

Creative Ways to Present

For special gatherings, I’ve served this salad in hollowed-out bell peppers or small lettuce cups for a fresh, elegant look. It’s also charming layered in clear glass bowls to showcase its colorful layers, or alongside a cheese and charcuterie board as a vibrant palate cleanser.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where the salad keeps well for up to 3 days. The flavors deepen overnight, though the nuts may soften slightly—if that bothers you, add a few fresh toasted nuts before serving again.

Freezing

This salad doesn’t freeze well due to the fresh herbs and texture of the couscous after thawing. I recommend enjoying it fresh or refrigerated instead.

Reheating

Since this salad is best served chilled or at room temperature, I don’t reheat it. If you want to enjoy leftovers warm, you might warm the couscous separately and then add fresh ingredients and dressing just before eating.

Frequently Asked Questions:

Can I make this salad vegan?

Absolutely! To make this Cranberry Couscous Salad with Mint and Nuts Recipe vegan, simply use vegetable broth instead of chicken broth and swap honey for pure maple syrup or agave nectar in the dressing.

How do I store leftovers to keep the nuts crunchy?

To maintain the crunch of the pecans, store the salad without the nuts mixed in if possible, then add fresh toasted pecans just before serving. If already combined, they might soften but will still taste great.

Can I use instant couscous for this recipe?

Yes! Instant or quick-cooking couscous works well and reduces the soaking time. Just follow package instructions and adjust soaking time as needed when combining with the broth and spices.

What other nuts can I use besides pecans?

Almonds, walnuts, or pistachios are all great alternatives. Just toast them lightly to bring out their flavors and add that wonderful crunch to your Cranberry Couscous Salad with Mint and Nuts Recipe.

Final Thoughts

This Cranberry Couscous Salad with Mint and Nuts Recipe has become one of my go-to dishes when I want something a little different but still easy and crowd-pleasing. It’s fresh, colorful, and full of unexpected flavor combinations that you and your guests will love. Honestly, once you give it a try, I think it’ll become a favorite in your kitchen, too—perfect for casual dinners, holiday tables, or meal prep. So go ahead, make it your own and enjoy every vibrant bite!