Cranberry Couscous Salad

Total Time
Prep 20 mins
Cook 5 mins

I got this delicious recipe from a co-worker after she brought it to a potluck. It was definitely one of the hits of the day! Originally from Southern Living. Update Dec '09: I've now made this multiple times since originally posting; it is one of my absolute favorites for a potluck! I usually double it but find that if you cook double the amount of couscous at once, it can get gummy, so I cook it in two separate batches (cook one then use the same pot to do the next), then add the rest of the (doubled) ingredients.

Ingredients Nutrition


  1. Combine broth, cranberries, cinnamon, and cumin in a medium saucepan. Bring to a boil.
  2. Remove broth from heat and stir in couscous. Cover and let stand for 5-7 minutes. Fluff with a fork and set aside to cool slightly, uncovered.
  3. Whisk oil and vinegar together; pour over couscous. Add remaining ingredients and toss well.
  4. Serve either chilled or at room temperature.
Most Helpful

THIS IS FABULOUS!!! I have been making it all summer long! Everyone; my vegan client, vegetarians, and everyone else absolutely raves about it. For my vegan, I add some quinoa to the mix and she loves it! Thank you! Thank you!

Janecooksswell July 20, 2012

Interesting combination of flavors. Would be a good side with grilled turkey breast. I think the cinnamon and cranberry combination threw off my family. They usually love couscous salads but didn't care for this. Enjoyed trying it, though. Thanks for sharing the recipe!

LonghornMama June 12, 2012

This is really simple. I didn't have almonds or mint but even without them this was very tasty. I tasted it hot and room temperature and I think I prefer it to sit a while, meld all the flavors together and serve room temp. Thanks for the recipe :)

Tish June 04, 2012