This Cranberry Orange Pearl Couscous Salad brings together bright citrus, sweet-tart cranberries, and fluffy couscous for a dish that’s as festive as it is delicious! Perfect for potlucks, holiday dinners, or just adding some zest to your weekday meals.
Did you know oranges are typically in season from late fall through early spring, with the peak season falling between December and April in the Northern Hemisphere? This seasonal timing makes oranges fantastic for brightening up winter dishes like this one!
And I’ll make a special trip to Whole Foods just for this salad from their salad bar—it’s that good! With every bite of the pearl couscous, crunchy nuts, cranberries, and zesty citrus flavor, I’m in tastebud heaven. I love it so much that I had to recreate it at home, and now I can share it with you. I hope you love it as much as I do!
If you love pearl couscous as much as I do, try making it in an Instant Pot with Instant Pot Vegetable Pearl Couscous.
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Why You'll Love This Recipe
- It's great as a light lunch, a side for dinner, or for potlucks.
- The slight tangy citrus combined with sweet cranberries give this salad a burst of freshness that’s perfect.
- With fluffy couscous, crunchy nuts, and slightly sweet taste, every bite is satisfying and full of surprises.
- It’s simple to assemble with minimal prep time, making it ideal for busy weeknights or last-minute gatherings.
- This salad holds up really well in the fridge, allowing flavors to meld, making it even better the next day!
Ingredients
Round up these simple ingredients for some serious goodness. See the recipe card for quantities.
Ingredient Notes
Olive oil - I add olive oil to prevent the couscous from clumping together when the salad is refrigerated. I often seek not to add extra calories to my diet and don't add oil to the dressing but only a tablespoon or so when cooking the couscous. The dressing will still be delicious without it.
Pearl Couscous - Pearl couscous, also known as Israeli couscous, is a larger type with a chewy texture and is addicting to eat.
How To Make Cranberry Orange Pearl Couscous Salad
Roll up your sleeves. Here are some pics of how it is done. See the recipe card for detailed directions.
Step 1: Prepare the couscous according to package directions. Fluff and set aside.
Step 2: While the couscous boils, combine the dressing ingredients in a medium or large bowl and mix gently.
Step 3: Add the pecans, cranberries, green onions, and couscous to the bowl and mix gently. Adjust flavor.
Step 4: Chill for 60 minutes or more for the flavors to meld and the couscous to absorb the dressing.
Top Tips
Adding oil to the dressing and to the water that cooks the couscous keeps the couscous from turning into one big clump in the fridge. But honestly, I often skip adding it to the dressing to save a few calories, embracing the “couscous clump” experience. I fluff it up using a fork to break up the clumps.
For the best flavor and texture, let the salad sit at room temperature from the fridge for 10–15 minutes before serving, as the couscous softens and the flavors become more vibrant.
Serving Suggestions
- This salad is perfect alongside roasted vegetables, sweet potatoes, and all your holiday favorites—it adds a fresh, zesty pop to the spread.
- Serve over a bed of arugula or baby spinach for extra color, flavor, and nutrition.
- Pair with grilled tofu, roasted chickpeas, or sliced tempeh bacon for a filling, balanced main course.
- Use the salad as a filling for roasted bell peppers or acorn squash halves for a beautiful, seasonal presentation.
- It’s a crowd-pleaser that travels well, making it ideal for potlucks or picnics. Serve chilled or at room temperature, and watch it disappear...seriously.
Storage
Refrigerator: Store the salad in an airtight container in the fridge for up to 3–4 days. The flavors meld beautifully over time, making it even more delicious.
The couscous may stick together when sitting too long or when it is in the refrigerator.To fix clumped couscous, gently fluff it with a fork, add a splash of oil or warm liquid, and reheat if needed; to prevent clumping, use the right liquid ratio, fluff immediately after cooking, and coat with a bit of oil.
Freezer: It’s not ideal to store Cranberry Orange Pearl Couscous Salad in the freezer, as freezing can alter the texture of the couscous and fresh ingredients like green onions. The couscous may become mushy, and the fresh components could lose their flavor and texture.
If you must freeze it, consider freezing only the couscous and dressing separately. When ready to enjoy, thaw in the fridge and add fresh ingredients like cranberries and green onions just before serving.
FAQS
My preference is for a chilled couscous salad, but yes, it can be enjoyed warm or at room temperature.
More Delicious Vegan Recipes
- Vegan Corn Casserole
- Pesto Roasted Vegetables
- Instant Pot Vegetable Pearl Couscous
- Roasted Miso Cauliflower
What did you think?
Got a minute? I'd love for you to dive into the comments and rate this Cranberry Orange Pearl Couscous Salad. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Cranberry Orange Pearl Couscous Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Cranberry Orange Pearl Couscous Salad brings together bright citrus, cranberries, and fluffy couscous for a dish that’s as festive as it is delicious! Served chilled but equally tasty at room temperature or warm, it’s perfect for potlucks, holiday dinners, or adding some zest to your weekday meals.
Ingredients
- 1 cup of dried couscous
- 2 tablespoons of olive oil
- 2 tablespoons of maple syrup
- juice and zest from one orange
- ½ teaspoon of salt
- ½ teaspoon thyme
- ½ teaspoon turmeric
- ¼ cup crushed pecans
- ¼ cup dried cranberries
- 2 green onions, chopped
Instructions
- Cook the Couscous: Prepare the couscous according to the package instructions. Once cooked, fluff it with a fork and let it cool slightly.
- Make the Dressing: In a medium bowl whisk together olive oil, maple syrup, juice and zest from orange, salt, thyme, and turmeric.
- Combine Ingredients: Add the cooked couscous, crushed pecans, dried cranberries, and green onions to the dressing.
- Chill and Serve: For best flavor, let the salad chill in the fridge for 30-60 minutes before serving. Enjoy!
Notes
Couscous can clump when refrigerated or when it sits too long. To fix clumped couscous, gently fluff it with a fork, add a splash of oil or warm liquid, and reheat if needed; to prevent clumping, use the right liquid ratio, fluff immediately after cooking, and coat with a bit of oil.
Nutritional info is only an estimation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: stove top
- Cuisine: American
Jannie D says
I love that salad from Whole Foods. Never thought it was this easy to make! Thanks for the recipe.
Regi Pearce says
You're welcome!