Name: Cranberry Couscous Salad with Pecan and Mint Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 (15 ounce) can chicken broth; ½ cup dried cranberries; 1 teaspoon ground cinnamon; ¼ teaspoon ground cumin; ¼ teaspoon ground cardamom; 1½ 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 magic about the mix of sweet, spicy, and fresh in this Cranberry Couscous Salad with Pecan and Mint Recipe. It’s the kind of salad that invites you to taste more than once — refreshing, nutty, and bright all at the same time. Trust me, it’s worth making for your next dinner or potluck.

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 Pecan and Mint Recipe
Top Tip
How to Serve Cranberry Couscous Salad with Pecan and Mint Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry Couscous Salad with Pecan and Mint Recipe

Why You'll Love This Recipe

From the first time I mixed this salad, I was hooked. It’s got this incredible balance of flavors and textures that feels both comforting and exciting. Plus, it’s super simple to make, so you don’t have to be a kitchen pro to nail it.

Layered Flavors: The spices like cinnamon and cardamom add a warm, subtle depth to the tangy cranberries and fresh mint.
Simple Ingredients, Big Impact: You probably have most of these pantry staples on hand already, making it easy to whip up anytime.
Versatile Side Dish: It pairs beautifully with everything from grilled chicken to roasted pork, perfect for family meals or gatherings.
Refreshing and Nutritious: With pecans adding crunch and couscous giving a lovely base, it’s both satisfying and light.

A close-up of a white bowl filled with a fluffy couscous salad mixed with small pieces of green herbs, deep red dried berries, and bits of nuts. A wooden spoon is scooping a portion of the couscous, showing the light golden grains with green and red pieces spread evenly. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this salad comes from the harmony of each ingredient. You get the sweetness and chewiness from dried cranberries, the earthiness and crunch from toasted pecans, and a fresh brightness from mint and green onions. Each part plays a role, so don’t shy away from quality ingredients here.

Flat lay of a small mound of uncooked couscous, a handful of glossy dried cranberries, a few pecan halves with rich brown tones, three fresh green onions with white bulbs and leafy tops, a small pile of bright green chopped mint leaves, three whole eggs with smooth clean shells, a teaspoon of warm brown ground cinnamon, a quarter teaspoon each of golden ground cumin and pale green ground cardamom, a small white ceramic bowl of golden vegetable oil, a small white ceramic bowl of amber honey, a small white ceramic bowl of light amber apple cider vinegar, a small white ceramic bowl of clear rich chicken broth 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: Using broth instead of water to cook couscous gives it an extra savory layer that makes all the difference.
Dried cranberries: These bring in a natural tart sweetness that contrasts beautifully with the spices.
Ground cinnamon: Adds warmth and just a hint of sweetness, elevating the salad to something special.
Ground cumin: Just a touch for earthiness and a subtle smoky edge without overpowering.
Ground cardamom: A fragrant and slightly citrusy spice that adds an unexpected twist.
Uncooked couscous: Quick-cooking and fluffy, it’s the perfect base that soaks up all the flavors.
Pecan pieces: Toasted for crunch and buttery goodness, balancing the soft couscous perfectly.
Chopped green onions: Fresh bite and a mild oniony flavor that brighten every forkful.
Fresh mint leaves: The secret to freshness here — they lift the salad and add garden-fresh notes.
Apple cider vinegar: For tang and a little zing to brighten the whole dish.
Honey: A natural sweetener that tempers the vinegar and spices, creating a harmonious dressing.
Vegetable oil: Helps blend the dressing smoothly and adds richness.

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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 love keeping this salad pretty classic, but there’s plenty of room to make it your own. Whether tweaking the herbs or swapping nuts, it adapts well to your ingredients and tastes.

Variation: I often swap pecans for toasted almonds or walnuts when I want a slightly different crunch and flavor — each nut brings its own personality!
Herbs: Try adding a handful of chopped parsley or cilantro for a different fresh twist.
Vegan swap: Use vegetable broth instead of chicken broth to keep the recipe plant-based without losing flavor.
Add-ins: Toss in some crumbled feta for a creamy, salty contrast if you’re feeling adventurous.

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

Step 1: Infuse the Broth with Spices and Cranberries

Start by heating the chicken broth along with dried cranberries, cinnamon, cardamom, and cumin in a medium saucepan. This step gets the couscous soaking in rich, fragrant flavors right from the start. Once it boils, remove from heat and stir in the couscous, cover it tightly and let it absorb all that goodness for about 10-15 minutes. No peeking, or the steaming won’t work properly!

Step 2: Toast the Pecans to Bring Out Their Flavor

While the couscous is soaking, spread the pecans on a small baking sheet and pop them under the broiler for a minute or two. Watch carefully because nuts can go from perfectly toasted to burnt in seconds! Toasting intensifies their nutty aroma and adds essential crunch to the salad.

Step 3: Fluff and Chill the Couscous

Transfer the couscous to a serving bowl and fluff it with a fork to separate any clumps. This helps keep the texture light and fluffy. Then, pop it into the fridge for about 30 minutes to chill while you prepare the dressing.

Step 4: Whisk Together the Dressing and Toss It All

Before serving, whisk the vegetable oil, apple cider vinegar, and honey until well combined. This simple, sweet-tangy dressing ties the whole salad together beautifully. Add the toasted pecans, chopped green onions, and fresh mint to the chilled couscous, pour over the dressing, and toss gently but thoroughly to coat every bite.

Top Tip

From personal experience, timing and texture really make or break this salad. I’ve learned a few tricks that help the flavors shine and the salad stay fresh and lively.

Perfect Fluff: Fluff the couscous gently but thoroughly before chilling to prevent it from clumping up later.
Watch the Broiler: Toasting nuts is quick—stay by the oven and keep a close eye so they don't burn.
Chill Time Matters: Letting the couscous cool completely helps the flavors meld and creates a refreshing salad texture.
Dressing Balance: Taste your dressing before mixing; you can adjust honey or vinegar to get your perfect sweet-tart balance.

How to Serve Cranberry Couscous Salad with Pecan and Mint Recipe

The image shows a mound of couscous salad on a white plate, placed on a white marbled surface. The couscous is light golden and mixed with small bits of red berries, green chopped herbs, and small white pieces, giving a textured and colorful look. On top of the couscous mound are a few fresh green mint leaves for decoration. A silver fork is placed on the right side of the plate. In the background, a large white bowl holds more couscous salad, out of focus but visible, placed on a white cloth. The whole scene has warm, natural lighting, making the food look fresh and inviting. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish mine with a little extra fresh mint and a few whole pecans on top. It adds a pop of color and a bit more crunch. Sometimes a sprinkle of crumbled feta or a dash of lemon zest brightens things up wonderfully.

Side Dishes

This salad is a natural companion to grilled or roasted meats like chicken, pork, or turkey. It also pairs nicely with veggie mains — think roasted cauliflower or a warm lentil stew for a wholesome meal.

Creative Ways to Present

For holidays or dinner parties, I like serving this salad in individual small bowls or inside hollowed-out bell peppers for a festive touch. It’s also great layered in a clear glass bowl to show off the colors — it really makes a pretty statement on the table.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge. It actually tastes better the next day once the flavors have mingled overnight. I recommend eating within 2-3 days for the best texture and freshness.

Freezing

This salad doesn’t freeze well because the mint wilts and the dressing can separate. It’s best enjoyed fresh or refrigerated rather than frozen.

Reheating

I usually serve this salad chilled or at room temperature, so reheating isn't necessary. If you want to warm it, do so gently in a microwave, but leave out the dressing and add it fresh after warming.

Frequently Asked Questions:

Can I make this Cranberry Couscous Salad with Pecan and Mint Recipe ahead of time?

Yes! This salad actually benefits from sitting in the refrigerator for at least 30 minutes to an hour before serving. This resting time lets the flavors meld together beautifully.

What can I substitute for pecans in this recipe?

If you’re allergic or simply prefer another nut, toasted almonds, walnuts, or pistachios work great as a crunchy substitute. Just make sure to toast them lightly to enhance their flavor.

Can this salad be made vegan?

Absolutely! Use vegetable broth instead of chicken broth and make sure to use a vegan-friendly honey substitute or maple syrup in the dressing to keep it completely plant-based.

How long does this Cranberry Couscous Salad with Pecan and Mint Recipe keep in the fridge?

Stored in an airtight container, this salad stays fresh for about 2-3 days. For the best taste and texture, eat it within this time frame.

Final Thoughts

Honestly, I keep coming back to this Cranberry Couscous Salad with Pecan and Mint Recipe every season because it feels like a cozy celebration in a bowl. It’s easy enough for busy weeknights but special enough for guests. Give it a try — I promise it’ll find a happy spot at your table, just like it did at mine.