Description
This Cranberry Couscous Salad combines fruity dried cranberries, warm spices, and toasted pecans for a refreshing and vibrant side dish. It's lightly dressed with a honey-apple cider vinegar vinaigrette and fresh mint, perfect to accompany pork, chicken, or turkey meals.
Ingredients
Scale
Couscous and Broth Mixture
- 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
Toppings and Dressing
- 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
Instructions
- Prepare the Broth and Spices: In a medium saucepan, heat the chicken broth along with dried cranberries, cinnamon, cardamom, and cumin. Bring the mixture to a boil.
- Add Couscous: Remove the pan from heat and stir in the couscous. Cover with a lid and let it sit for 15 minutes to absorb the broth.
- Toast Pecans: While the couscous is resting, spread the pecan pieces on a small baking sheet and toast under the broiler for 2 minutes. Watch carefully to prevent burning. Set aside once toasted.
- Fluff and Chill Couscous: Transfer the couscous to a serving bowl, breaking up any clumps with a fork. Refrigerate for 30 minutes until chilled.
- Make the Dressing: Whisk together vegetable oil, apple cider vinegar, and honey in a small bowl.
- Combine Salad: Fluff the chilled couscous again with a fork, then add toasted pecans, chopped green onions, and fresh mint leaves. Pour the dressing over the salad and toss gently to coat evenly.
Notes
- This salad is a delightful side that pairs wonderfully with roasted pork, chicken, or turkey.
- To toast pecans without a broiler, you can use a dry skillet over medium heat for 3-4 minutes, stirring frequently.
- For a vegan variation, substitute chicken broth with vegetable broth and use maple syrup instead of honey.
- Ensure couscous is fully cooled before dressing to prevent wilting the fresh herbs.
- Add chopped fresh parsley or a squeeze of lemon juice for an added fresh note if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 231 kcal
- Sugar: 12 g
- Sodium: 222 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 1 mg
