Name: Cranberry Couscous Salad with Pistachios Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: American
Ingredients: 1 can (15 ounce) chicken broth; 1/2 cup dried cranberries; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cardamom; 1 1/2 cup uncooked couscous; 1/2 cup pecan pieces; 1/4 cup chopped green onions (about 3 medium); 1-2 tablespoons chopped fresh mint leaves; 2 tablespoons apple cider vinegar; 2 tablespoons honey; 1/4 cup vegetable oil

The blend of sweet, tangy, and nutty flavors in this Cranberry Couscous Salad with Pistachios Recipe makes it an absolute showstopper on any table. It’s light yet flavorful, perfect for a refreshing side or a simple, satisfying lunch that brightens up your day.

A white plate filled with a layered mound of light yellow couscous mixed with small pieces of red dried fruit, green herbs, and small bits of white onion scattered throughout. At the top center of the mound, there is a small green mint leaf garnish adding a fresh color contrast. To the right side of the plate, a silver spoon handle pokes out from under the couscous. In the blurred background, a large white bowl, filled with the same couscous mix, stands on a white marbled surface, with a white cloth beside it. The overall image has warm, natural lighting. 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 Pistachios Recipe
Top Tip
How to Serve Cranberry Couscous Salad with Pistachios Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Couscous Salad with Pistachios Recipe

Why You'll Love This Recipe

Over the years, I’ve tried countless salads but this one sticks out because it’s got that perfect balance of textures and flavors—you get chewy dried cranberries, crunchy pistachios, and the warmth of spices all in one bowl. Plus, it’s incredibly easy to whip up but feels fancy enough to impress guests!

Flavor Harmony: The aromatic spices like cinnamon and cardamom blend beautifully with tart cranberries for a unique taste profile.
Crunch Factor: Toasted pistachios add a delightful crunch that contrasts the soft couscous, making every bite interesting.
Effortlessly Elegant: Despite the complex flavors, this salad comes together quickly, making it ideal for weeknights or entertaining.
Versatile Pairing: It complements a range of mains from roasted chicken to grilled veggies, which I love for family dinners or potlucks.

The image shows a close-up of a white bowl filled with a light brown couscous salad mixed with bright green herbs and pieces of dried red cranberries. A wooden spoon with a smooth texture is lifting a spoonful of the couscous salad, highlighting the small, round grains and the mix of colorful ingredients evenly spread throughout. The background has a soft white marbled texture, adding brightness to the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this salad lies in how each ingredient plays its part to create a harmonious dish. The spices warm up the couscous, the cranberries introduce a pop of sweetness, and the pistachios bring in texture and a subtle, earthy flavor. When shopping, look for fresh herbs and good-quality dried cranberries to really elevate the dish.

Flat lay of a small mound of uncooked golden couscous grains, a handful of plump dried cranberries, a few whole pecan halves with a toasted sheen, a small bunch of bright green chopped spring onions, a few fresh mint leaves in vibrant green, a small white bowl filled with clear golden vegetable oil, a small white bowl containing smooth amber honey, a small white bowl with pale golden apple cider vinegar, a whole smooth brown chicken egg, a small white bowl of ground cinnamon in warm brown powder, a small white bowl of ground cumin in earthy tan powder, a small white bowl of ground cardamom in light greenish-beige powder, all arranged symmetrically on a simple white ceramic surface placed 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 a mild savory note to infuse into the couscous instead of plain water.
Dried cranberries: They bring a chewy sweetness that contrasts beautifully with savory flavors.
Ground cinnamon: Warms the dish and pairs perfectly with the slightly tart cranberries.
Ground cumin: Gives a subtle earthiness without overpowering the other spices.
Ground cardamom: Adds floral and citrusy notes that brighten up the salad.
Uncooked couscous: Acts as the light, fluffy base that soaks in all those lovely broth and spice flavors.
Pecans: Toasted to bring out their richness and crunch, complementing the textures.
Green onions: Offer fresh bite and a bit of sharpness to balance the sweetness.
Fresh mint leaves: Brighten the salad with their cooling freshness.
Apple cider vinegar: Provides a tangy kick in the dressing that cuts through the richness.
Honey: Balances the acidity with natural sweetness.
Vegetable oil: Helps bring the dressing together smoothly and coats the salad evenly.

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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

I like to tweak this salad depending on what fresh herbs I have or the season. Sometimes I swap pecans for pistachios because I love that nutty, slightly sweet crunch. Don’t hesitate to play around with it—it holds up well to changes and still tastes fantastic.

Variation: Using pistachios instead of pecans is my favorite switch—it adds a vibrant green color and a rich, buttery bite that elevates the salad wonderfully.
Dietary modification: You can easily make this vegan by using vegetable broth instead of chicken broth.
Seasonal change: In late summer, I like to toss in some fresh pomegranate seeds for an extra juicy pop that brightens the dish.

Step-by-Step: How I Make Cranberry Couscous Salad with Pistachios Recipe

Step 1: Infuse the Broth and Spices

Start by heating your chicken broth in a medium saucepan along with dried cranberries, cinnamon, cardamom, and cumin. This combination releases those warm, inviting aromas that make you anticipate the salad before it’s even done. Bring it to a boil, then remove from heat—this step essentially flavors your couscous beautifully.

Step 2: Soak the Couscous

Stir the couscous into your hot broth mixture and cover the pan tightly. Let it rest undisturbed for 10 to 15 minutes—this allows the couscous to absorb all the broth and spice goodness, resulting in perfectly fluffy grains without any stirring needed.

Step 3: Toast the Nuts

While the couscous is soaking, preheat your broiler and place the pecans on a small baking sheet. Watch very carefully as they toast—they can go from perfectly golden to burnt in seconds! Toasting the nuts awakens their oils and deepens their flavor, adding that must-have crunch.

Step 4: Fluff, Chill, and Toss

Transfer the couscous to a serving bowl and fluff with a fork to break apart any clumps—this step prevents your salad from feeling mushy. Pop it in the fridge to chill for about 30 minutes; the cool temperature enhances the flavors and texture.

Step 5: Whisk the Dressing and Combine

Right before serving, whisk together vegetable oil, apple cider vinegar, and honey to create a simple, tangy dressing. Toss the chilled couscous with the toasted pecans, chopped green onions, fresh mint leaves, and that delicious dressing—make sure everything is well coated for a harmonious taste experience.

Top Tip

From making this salad several times, I’ve learned a few tricks that make all the difference in bringing out its full potential. These tips will help you avoid common pitfalls and really make your Cranberry Couscous Salad with Pistachios Recipe shine.

Spice balance: Don’t skip or reduce the cardamom—it adds a subtle brightness that sets this salad apart.
Nut toasting: Always toast your nuts last minute before serving to preserve their crunch and prevent them from going chewy.
Couscous fluffing: Gently fluff couscous with a fork rather than stirring—it keeps the texture light and prevents clumping.
Chill time: Allowing the salad to chill an extra 30 minutes lets the flavors meld beautifully and enhances the texture.

How to Serve Cranberry Couscous Salad with Pistachios Recipe

cranberry couscous salad - Serving Suggestion

Garnishes

I’m a big fan of sprinkling a few whole pistachios and fresh mint leaves on top just before serving—this adds a pop of color and fresh aroma that makes the salad even more inviting. Sometimes, I add a little lemon zest for an extra zing.

Side Dishes

This salad pairs wonderfully with grilled chicken breasts, roasted pork tenderloin, or even alongside a simple batch of roasted vegetables. I often bring it to summer barbecues where it shines as a refreshing counterpoint to smoky or spicy mains.

Creative Ways to Present

For special occasions, I sometimes serve this cranberry couscous salad inside hollowed-out bell peppers or little edible lettuce cups. It’s a fun way to present it as an appetizer or salad course that gets everyone excited before the main meal.

Make Ahead and Storage

Storing Leftovers

Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I recommend keeping the dressing separate if possible and tossing just before serving to maintain that fresh, crisp texture.

Freezing

This salad isn’t the best candidate for freezing because the couscous texture can get mushy and the fresh herbs lose their vibrancy. Instead, I suggest making a smaller batch if you want to avoid waste.

Reheating

I prefer eating this salad chilled or at room temperature—reheating isn’t necessary or recommended as it can soften the nuts and herbs. If you want a warm side, try serving the couscous base warm before mixing in the cold elements.

Frequently Asked Questions:

Can I use other nuts instead of pecans or pistachios?

Absolutely! Walnuts or almonds also work well and provide a lovely crunch. Just make sure to toast them lightly to bring out their flavor.

Is this salad gluten-free?

Traditional couscous is made from wheat, so it’s not gluten-free. However, you can swap it for gluten-free alternatives like quinoa or millet and still get a delicious salad.

Can I prepare this salad a day ahead?

Yes, making it a day ahead helps the flavors meld even better. Just keep it refrigerated and add the nuts and herbs right before serving for maximum freshness.

What proteins pair best with this salad?

It’s fantastic with grilled chicken, roasted turkey, or pork. I’ve also enjoyed it alongside baked tofu for a vegetarian option. The bright and nutty flavors complement many dishes beautifully.

Final Thoughts

This Cranberry Couscous Salad with Pistachios Recipe has become one of my go-to dishes for its beautiful balance of flavors and ease of preparation. Whether you’re serving it as a side, a light meal, or bringing it to a potluck, you’ll find it brings something special to the table every time. I hope you enjoy making and sharing it as much as I do!