Name: Cranberry Couscous Salad with Nuts and Mint Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 15 ounce can chicken broth; ½ cup dried cranberries; 1 teaspoon ground cinnamon; ¼ teaspoon ground cumin; ¼ teaspoon ground cardamom; 1 ½ cup 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 tart cranberries, crunchy nuts, and refreshing mint that just sings in this Cranberry Couscous Salad with Nuts and Mint Recipe. It's a vibrant, flavorful salad that's easy to whip up and perfect for brightening any meal.

A white round plate holds a mound of couscous salad with light beige tiny grain layers mixed with small pieces of bright green herbs and scallions, scattered dark red dried cranberries, and bits of brown nuts mixed throughout. A small green mint leaf sits on top as a garnish. A silver spoon is placed on the right side of the plate. The plate is set on a white marbled surface with a white bowl in the background filled with more of the same couscous salad. 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 Nuts and Mint Recipe
Top Tip
How to Serve Cranberry Couscous Salad with Nuts and Mint Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Couscous Salad with Nuts and Mint Recipe

Why You'll Love This Recipe

This Cranberry Couscous Salad with Nuts and Mint Recipe is one of those dishes I love keeping in my rotation because it’s both delightfully flavorful and incredibly easy to make. Plus, it’s the kind of salad that gets noticed at any dinner party or family meal.

Flavor explosion: The sweet-tart cranberries paired with warm spices and fresh mint make every bite exciting.
Texture contrast: Toasted pecans add an irresistible crunch that perfectly complements the fluffy couscous.
Effortless yet elegant: It looks fancy but comes together in under an hour, making it a great choice for busy days.
Versatile side: Whether you’re serving chicken, pork, or turkey, this salad pairs beautifully and refreshes your plate.

A close-up of a white bowl filled with a layer of cooked couscous grains that are small, round, and beige. Mixed through the couscous are bits of chopped green herbs, bright green small vegetable pieces, and scattered dark red dried berries. A wooden spoon is scooping some of this mixture, showing the texture and colors clearly. The background surface has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry Couscous Salad with Nuts and Mint Recipe has a special role. The spices infuse the couscous with warmth while the nuts and fruit keep the texture fun and fresh. When shopping, look for good-quality dried cranberries and fresh mint to really elevate the flavors.

Flat lay of a small mound of uncooked couscous grains, a small pile of dried bright red cranberries, a few whole pecans scattered naturally, a bunch of fresh green mint leaves with stems, a cluster of chopped green onions showing white bulbs and green tops, a small heap of ground cinnamon powder, tiny mounds of ground cumin and ground cardamom powders, two whole uncracked brown eggs with clean shells, small white ceramic bowls each containing golden vegetable oil, amber honey, and amber apple cider vinegar, all placed with 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: Adds depth and savoriness to the couscous, making it anything but plain.
Dried cranberries: Their tart sweetness is key to balancing the spice and richness.
Ground cinnamon, cumin, cardamom: These warm spices infuse the broth and couscous for an aromatic base.
Uncooked couscous: The fluffy grain that soaks up the flavorful broth perfectly.
Pecan pieces: Toasted to bring out their nutty crunch, they add texture and richness.
Green onions: Fresh and mild bite to brighten the salad.
Fresh mint leaves: A fresh herbal note that lifts the whole dish.
Apple cider vinegar: Tangy punch to balance sweetness and round out flavors.
Honey: Natural sweetness that complements the dried cranberries.
Vegetable oil: Binds everything with a smooth finish and helps the dressing coat the couscous nicely.

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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

Although this Cranberry Couscous Salad with Nuts and Mint Recipe is delightful as is, I love to switch it up depending on the season and what I have on hand. It’s a fantastic base for your personal twist, so don’t be shy about experimenting!

Variation: I sometimes swap pecans with toasted almonds or walnuts for a slightly different crunch and flavor. It’s a simple change but adds a nice variation.
Seasonal switch: In warmer months, I toss in some chopped cucumber or bell pepper for extra freshness and crunch.
Vegan option: Use vegetable broth instead of chicken broth and swap honey for maple syrup to keep this salad plant-based.

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

Step 1: Warm the spices and broth just right

Begin by heating chicken broth together with dried cranberries, cinnamon, cumin, and cardamom in a medium saucepan. I bring it to a gentle boil—listen for that soft bubbling sound—then remove it from the heat. This step is crucial because the spices need time to infuse the broth fully, giving your couscous incredible flavor.

Step 2: Let the couscous soak and swell

Stir in the couscous to the hot spiced broth, then cover your pot and let it sit undisturbed for 10 to 15 minutes. This soaking time is when couscous absorbs all those lovely savory and sweet flavors. Don’t peek too often—holding the steam in is what makes it so fluffy!

Step 3: Toast those pecans perfectly

While the couscous is softening, spread pecans on a baking sheet and pop them under the broiler for a couple of minutes. Watch them carefully—nutty aroma is your best cue that they're ready and not burnt. Toasted pecans bring that satisfying crunch and deepen the nutty flavor.

Step 4: Cool and prepare for the final toss

Transfer the couscous to a bowl and fluff it with a fork to separate the grains. Pop it in the fridge for about 30 minutes to chill it—this step really helps the flavors meld and makes the salad refreshing.

Step 5: Whisk your dressing and toss it all together

Before serving, whisk apple cider vinegar, honey, and vegetable oil to create a simple, tangy dressing. Combine the chilled couscous with toasted pecans, chopped green onions, and fresh mint leaves. Pour the dressing over everything and toss gently but thoroughly so every bite is perfectly coated.

Top Tip

After making this salad multiple times, I’ve learned a few things that really help it shine and make the process easier. These tips took me from "just okay" to "wow, that’s amazing!" in no time.

Spice infusion: Don’t rush the broth heating stage—let the spices bloom well so the couscous picks up all those fragrant notes.
Don't skip chilling: Refrigerating the salad for half an hour isn’t optional for me; it softens the flavors and refreshes the texture.
Toast nuts carefully: Keep your eyes on those pecans under the broiler—they can change from perfectly toasted to burnt in seconds.
Fluff couscous gently: Use a fork, not a spoon, to break up grains—this keeps the texture light and prevents clumping.

How to Serve Cranberry Couscous Salad with Nuts and Mint Recipe

cranberry couscous salad - Serving Suggestion

Garnishes

I often sprinkle a few extra whole pecans on top and add a small handful of mint leaves right before serving for a fresh look and extra fragrance. Sometimes a quick zest of lemon brightens it up as well, adding a little zing that plays beautifully with the salad's flavors.

Side Dishes

This salad pairs wonderfully with grilled chicken breast or roasted pork tenderloin. I also love serving it alongside baked turkey or even as a light standalone lunch with a dollop of Greek yogurt on the side.

Creative Ways to Present

For special gatherings, I sometimes serve this salad in individual glass jars or pretty bowls layered with a sprinkle of pomegranate seeds on top. It turns the humble couscous salad into a colorful, eye-catching appetizer or side.

Make Ahead and Storage

Storing Leftovers

Leftover Cranberry Couscous Salad with Nuts and Mint keeps beautifully in the fridge for up to 3 days. I store it in an airtight container and find that the flavors actually deepen overnight. Just give it a quick fluff with a fork before serving again.

Freezing

I don’t recommend freezing this salad because the fresh herbs and texture of the couscous can become soggy once thawed. It’s best enjoyed fresh or chilled from the fridge.

Reheating

This salad is best served cold or at room temperature, so if you want to reheat, just let it sit out for a while but avoid microwaving, which can change the texture of the couscous and wilt the mint.

Frequently Asked Questions:

Can I make the salad gluten-free?

Traditional couscous is made from wheat, so it isn’t gluten-free. However, you can swap couscous for gluten-free grains like quinoa or millet and follow the same recipe for a similar texture and flavor profile.

How far ahead can I prepare this salad?

You can prepare the Cranberry Couscous Salad with Nuts and Mint Recipe up to a day ahead. Just refrigerate it until ready to serve and fluff it with a fork before serving to refresh the texture.

What other nuts work well besides pecans?

Almonds, walnuts, or even pistachios can replace pecans if you prefer. Just make sure to toast them lightly to bring out their flavor and crunch.

Can I use fresh cranberries instead of dried?

Fresh cranberries are quite tart and watery, so they don’t have the same sweet balance as dried cranberries. If you want to use fresh, try adding a touch of maple syrup or honey to balance their tartness and chop them finely.

Final Thoughts

This Cranberry Couscous Salad with Nuts and Mint Recipe holds a special place on my table because it brings together such an amazing mix of flavors and textures in a simple, approachable way. Whether you're serving it at a casual family dinner or a festive gathering, it’s one of those recipes that feels both comforting and fresh. I can’t wait for you to try it and make it your own — it’s sure to become a go-to favorite, just like it is for me.