Cranberry Couscous Salad
photo by Izy Hossack 
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
ingredients
- 1 1⁄2 cups chicken broth or 1 1/2 cups vegetable broth
- 1⁄2 cup dried cranberries
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cumin
- 1 cup uncooked couscous
- 1⁄4 - 1⁄3 cup vegetable oil
- 2 tablespoons rice vinegar
- 1⁄3 - 1⁄2 cup sliced almonds, toasted
- 1⁄3 cup chopped green onion
- 2 tablespoons chopped of fresh mint
directions
- Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
- Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
- Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
- Serve either chilled or at room temperature.
Questions & Replies
- Those are fresh cranberries. Not dried. That what I think. They look different from dried. Also if you place your dried cranberries in wine, water etc to soak they also take a different appears. I enlarged the photo. They are dried cranberries that were soaked in liquid, they get a shiny look.all this on cranberries. Read the recipe. Broth, cranberries, cinnamon and cumin. There is the soaking not in a bowl but cooking with the couscous. The red shining look
- Ok, confused again. Those are not cranberries in the photo. They're pomegranate seeds. Am I missing something?
Reviews
- Made this for christmas dinner and it was a real success. Everyone asked for the recipe and I caught my sister-in-law scraping the remains from the bowl with her fingers in the kitchen. Will make this again, and again, and... again!
- THIS IS FABULOUS!!! I have been making it all summer long! Everyone; my vegan client, vegetarians, and everyone else absolutely raves about it. For my vegan, I add some quinoa to the mix and she loves it! Thank you! Thank you!
- This is really simple. I didn't have almonds or mint but even without them this was very tasty. I tasted it hot and room temperature and I think I prefer it to sit a while, meld all the flavors together and serve room temp. Thanks for the recipe :)
- This is a great go-to recipe for potlucks or picnics. I substitute orange juice for the vinegar and toasted pinenuts for the almonds. I have also added chickpeas and/or feta cheese. I even added capers.
- Interesting combination of flavors. Would be a good side with grilled turkey breast. I think the cinnamon and cranberry combination threw off my family. They usually love couscous salads but didn't care for this. Enjoyed trying it, though. Thanks for sharing the recipe!
Tweaks
- Add a sprinkling of pomegranate seeds for added flavor!
- Super fast to prepare and delicious. Didn't have mint so I used a little cilantro instead. Next time I might add about 1/2 tablespoon of honey to the oil and vinegar mixture for an extra hint of sweetness.
- This is a great go-to recipe for potlucks or picnics. I substitute orange juice for the vinegar and toasted pinenuts for the almonds. I have also added chickpeas and/or feta cheese. I even added capers.
- Got rave reviews at the potluck I took it to. The only changes I made were olive oil instead of vegetable oil, and pomegranate balsamic vinegar instead of rice vinegar. I made a double batch, I did cook it in one pot but did in in a larger pot so that it was still only a couple of inches deep and it turned out fluffy. Next time I think I will try it with a little less cinnamon and a little more cumin to see what that does, and I think this would also be excellent made with Quinoa.
- A wonderful recipe!!!! I luved the combination of spices and thought it was a great way of serving couscous! I especially enjoyed the combination of the tart green onion with the sweet cranberries and the touch of spice. Instead of almonds I used sunflower seeds and instead of mint some parsley, which to me didnt harm the recipe at all. THANK YOU SO MUCH for a keeper of a recipe, flower! Made and reviewed for PRMR May 2010.
RECIPE SUBMITTED BY
I have a degree in archaeology from a small Ohio college and I work for the Ohio History Connection. My passions are art, music, books, food, history, and cats/animal welfare. I also love photography. I have a 1,000 (plus) piece collection of vintage flower pins from the 1960's, hence the username ha. I also have small collections of vintage butterfly pins, vintage tablecloths, and vintage glass Christmas ornaments. (Can you tell I love vintage?) I took a trip to the Netherlands in March 2006 and fell in love! I doubt it will happen but if I ever have the opportunity I would love to live there.
