Description
This Cranberry Couscous Salad is a vibrant and flavorful side dish featuring tender couscous infused with warm spices and dried cranberries, complemented by toasted pecans, fresh green onions, and mint. Tossed in a tangy honey and apple cider vinegar dressing, it pairs beautifully with poultry and pork, making it a perfect addition to any meal.
Ingredients
Scale
Salad
- 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
Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- ¼ cup vegetable oil
Instructions
- Heat broth and spices: In a medium saucepan, combine chicken broth, dried cranberries, cinnamon, cumin, and cardamom. Bring to a boil over medium heat.
- Add couscous and steep: Remove the saucepan from heat and stir in the couscous. Cover with a lid and let it sit for 15 minutes until the couscous absorbs the liquid.
- Toast pecans: While the couscous is resting, spread pecan pieces on a small baking sheet and toast under the broiler for 2 minutes, watching carefully to prevent burning. Set aside.
- Fluff and chill couscous: Transfer the couscous to a large serving bowl, break up any clumps with a fork, and refrigerate for 30 minutes until chilled.
- Prepare dressing: Whisk together vegetable oil, apple cider vinegar, and honey in a small bowl until well combined.
- Combine salad ingredients: Before serving, fluff chilled couscous again to separate grains. Add toasted pecans, chopped green onions, and fresh mint leaves.
- Toss with dressing: Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly. Serve chilled or at room temperature.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Toasting pecans enhances their flavor and adds a crunchy texture.
- Adjust honey and vinegar in the dressing to balance sweetness and tanginess according to your taste.
- This salad pairs wonderfully with grilled chicken, turkey, or pork dishes.
- Mint adds freshness, but you can substitute with parsley if preferred.
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
