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 their peak between December and April in the Northern Hemisphere?
This seasonal timing makes oranges perfect for brightening up winter dishes -like this recipe! And if you love the combination of cranberries and citrus as much as I do, be sure to check out my Cranberry Orange Jam for another delicious way to enjoy these flavors.
Every bite of this pearl couscous is inspired by the one found at the Whole Foods bar. I loved it so much that I had to recreate it at home.
And if you’re as obsessed with pearl couscous as I am, you’ll love how quick and easy it is to make in my Instant Pot Vegetable Pearl Couscous recipe or Vegan Pearl Couscous Salad.
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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.
- 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.
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
- Serve over a bed of arugula or baby spinach for extra color, flavor, and nutrition.
- Pair with grilled tofu, Roasted Chickpea Croutons, or sliced Baked 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.
Storage
- Store the salad in an airtight container in the fridge for 3–4 days—the flavors get even better over time. If the couscous clumps, fluff it with a fork, add a splash of oil or warm liquid, and reheat if needed.
- Freezing isn’t recommended, as it can affect the texture, but if necessary, freeze the couscous and dressing separately and add fresh ingredients like cranberries and green onions after thawing.
Couscous Salad FAQS
My preference is for a chilled couscous salad, but yes, it can be enjoyed warm or at room temperature.
More Delicious Pasta Recipes
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.
Cranberry Orange Pearl Couscous Salad
Ingredients
- 1 cup dried couscous
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- juice and zest from one orange
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon turmeric
- ¼ cup pecans crushed
- ¼ cup dried cranberries
- 2 green onions green parts; 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!
Regi Pearce says
This Cranberry Orange Pearl Couscous Salad is everything I love in a dish -bright, fresh, and packed with flavor! The chewy pearl couscous soaks up all the citrusy goodness, while the cranberries add just the right amount of sweetness. It’s the perfect balance of textures and tastes, making it great for meal prep, holiday spreads, or just a refreshing side dish.
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!