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Cranberry Couscous Salad

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This plant based salad was inspired by my love for the Whole Foods Cranberry Couscous Salad which if you haven't tried it, it's absolutely delicious! I may be biased, but my take on the Cranberry Couscous Salad is even better, and filled with better-for-you ingredients meant to keep you satiated. It’s the perfect side dish to any BBQ or social gathering - and it can also be easily adapted into a main course or used for meal prep! Try this salad and you'll fall in love with its flavorful ingredients and light refreshing taste.
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Cranberry Couscous Salad

If you’ve never tried the popular cranberry couscous salad at Whole Foods, this salad will paint you a perfect *healthier* picture! This salad is so delicious that before I went plant based, I used to buy it every time I went grocery shopping! That’s when I decided to try and make a copycat version that was not only plant based, but totally gluten free. It is also totally refined sugar free and skips the canola oil that Whole Foods uses, and all oil for that matter!

This dish bursts with the tangy sweetness of cranberries and the light, fluffy texture of gluten-free couscous, making it a perfect side dish for a summer party or a star on its own as part of a healthy meal prep. It instantly will become a go-to in your kitchen!

So, if you’re looking for a refreshing and nutritious salad that’s perfect for any occasion, look no further than this pearl couscous salad with cranberries. The combination of dried cranberries, green onions, and pearl couscous creates a delightful mix of textures and flavors that will leave you craving more. Not only is this salad delicious, but it’s also packed with wholesome ingredients that make it a healthy choice for any meal.

For those unfamiliar with couscous, it’s a type of pasta, typically made from semolina flour, and traditionally found in North African cuisine. Pearl couscous, also known as Israeli couscous, is larger and has a unique, chewy texture that absorbs flavors wonderfully. It’s incredibly versatile and can be used in a variety of dishes, from salads to stews. In this couscous and cranberry salad, the pearl couscous serves as the perfect base, soaking up the tangy and sweet flavors of the dressing while adding substance to each bite. Whether you’re prepping for a week of lunches, planning a picnic, or hosting a barbecue, this Cranberry Couscous Salad is sure to be a hit. Share this with others and you’ll get loads of requests for the recipe!

Cranberry Couscous Salad Ingredients

  • Pearl Couscous: This tiny gluten free pasta is also known as Israeli couscous. Today we are using it as the foundation of this salad, providing a chewy texture that absorbs all the flavors. Pearl couscous is larger than regular couscous and its size holds up well in salads, giving each bite a delightful and substantial texture. For those needing a gluten-free option, be sure to choose a certified gluten-free brand of pearl couscous to enjoy this versatile ingredient without compromising dietary needs.
  • Ground Turmeric: Turmeric not only gives the couscous a vibrant yellow color but also infuses it with anti-inflammatory properties and a mild, earthy flavor. This spice is a powerhouse of nutrients, known for its antioxidant benefits and potential to boost overall health.
  • Green Onions: Finely chopped green onions add a fresh, zesty flavor and a bit of crunch to the salad. Their mild, sharp taste balances the sweetness of the cranberries and the nuttiness of the toasted pecans. 
  • Dried Unsweetened Cranberries: Did you know that some dried cranberries are sweetened? Something to consider when purchasing your dried cranberries because it’s a bit tricky! In this salad we actually want the tart tanginess of these little gems because it helps balance the dressing. Rich in antioxidants, cranberries provide a burst of flavor and color. Their natural sweetness is just enough and it perfectly ties together the diverse flavors of the other ingredients.
  • Toasted Chopped Pecans: Toasted pecans add a rich, buttery flavor and a satisfying crunch. They are a great source of healthy fats, protein, and fiber, making the salad more filling and nutritious. Toasting the pecans enhances their flavor, bringing a deeper, more complex taste to the dish. If you don’t have pecans, toasted walnuts or cashews can be a great alternative.
  • Red Bell Pepper: Adding a sweet, crisp texture and vibrant color to the salad; red peppers are loaded with vitamins A and C, enhancing both the health benefits and the visual appeal. 
pouring syrup into a glass with dressing ingredients
person slicing green onions on a wooden cutting board

Dressing Ingredients

  • Orange Juice: Freshly squeezed orange juice adds a sweet and tangy flavor that brightens up the salad. It’s an excellent source of vitamin C, providing an extra health boost. The sweet citrus notes from the orange juice complement the ingredients in this salad and balance the dressing perfectly.
  • Lime Zest and Juice: The zest and juice of lime add a refreshing, tangy flavor to the dressing. Helping to balance the sweetness of the orange juice and cranberries; lime is rich in antioxidants and vitamin C, enhancing both the flavor and nutritional profile of the dressing. 
  • Coconut Aminos: A soy-free alternative to soy sauce, coconut aminos add a savory umami flavor with much less sodium. Perfect for those avoiding gluten and soy, this ingredient enhances the overall taste of the dressing while keeping it suitable for various dietary needs. 
  • Apple Cider Vinegar: Adds a tangy kick and helps to emulsify the dressing. Known for its potential health benefits, including aiding digestion and balancing blood sugar levels, apple cider vinegar brings a sharp, tangy flavor that complements the sweetness of the orange juice and the earthiness of the turmeric.
  • Maple Syrup: The original salad has honey but to keep things plant based I went with Mother Nature’s favorite natural sweetener; maple syrup! Necessary for balancing the acidity of the vinegar and citrus juices, maple syrup adds a subtle sweetness without refined sugars.
  • Ground Ginger: Adds a warm, spicy note that complements the other flavors in the dressing. Ginger is a powerhouse of health with anti-inflammatory and digestive benefits.
  • Garlic Powder: Adds a mild, savory flavor that blends seamlessly into the dressing. It’s a convenient way to add depth of flavor without the sharpness of raw garlic, ensuring the dressing is well-rounded and flavorful.
  • Ground Cumin: Adds a subtle but earthy taste and savory depth that balances the brightness of the dressing.
  • Cayenne: This ingredient is optional, but for those who like a little spice, I highly recommend it!
cooked couscous pearls in a black plate

How to Make Couscous Salad

Follow these quick and easy instructions to make the most delicious couscous salad of your life!

Cook the Couscous

Begin by bringing a medium pot of water to a boil. Once the water is boiling, add the pearl couscous and a teaspoon of ground turmeric. The turmeric not only gives the couscous a vibrant yellow color but also infuses it with a mild, earthy flavor and anti-inflammatory properties. Cook the couscous according to the package instructions, usually about 10-15 minutes. Once cooked, drain the couscous in a fine mesh strainer and set it aside to cool to room temperature. Pro tip: cooling the couscous is essential to prevent it from clumping together when combined with the other ingredients!

Prepare the Dressing

While the couscous is cooking and cooling, you can prepare the dressing. In a jar, combine the following ingredients: freshly squeezed orange juice, lime zest and juice, coconut aminos, apple cider vinegar, maple syrup, ground ginger, and garlic powder. These ingredients create a balanced dressing that’s sweet, tangy, vegan, refined sugar free and slightly spicy! Whisk the ingredients together until well combined (you might even want to make extra dressing to save for another salad another time – it’s that delicious). Taste the dressing and adjust the seasoning with salt, pepper, and additional maple syrup if needed. This ensures the dressing is well balanced and suits your taste preferences.

Combine and Toss

In a large salad bowl, add the cooled couscous, finely chopped green onions, dried unsweetened cranberries, toasted chopped pecans, and finely chopped red bell pepper. These ingredients add a variety of textures and flavors to the salad, making each bite interesting and delicious. Pour the prepared dressing over the salad ingredients and toss everything together.

Let the Flavors Meld

For the best results, let the salad sit for at least an hour before serving. This allows the flavors to meld together, making the salad even more delicious. You can also prepare this salad ahead of time and store it in the refrigerator. It keeps well for up to a week, making it a perfect option for meal prep. Enjoy this couscous cranberry salad as a side dish or a light main course, and savor the delightful combination of flavors and textures.

What is Couscous?

Couscous is a type of pasta typically made from semolina wheat, although for this recipe I chose a gluten free variety. It’s a staple in many Mediterranean and North African cuisines and comes in various sizes, including the small, fine grains of Moroccan couscous and the larger, pearl-sized Israeli couscous. Couscous is super versatile and can be used in a wide range of dishes, from salads to stews. It’s known for its quick cooking time and ability to absorb flavors, making it a perfect base for this salad.

What Kind of Couscous Should I Use?

For this recipe, I’ve used pearl couscous as it’s larger, round granules have a chew consistency that holds up well in salads. If you need a gluten-free option, look for gluten-free pearl couscous at your local grocery store. You can use whatever couscous you have on hand or find in stores but in my opinion (and to make it the most like the Whole Foods version) I went with pearl!

What to Serve with Couscous Salad

This salad is particularly versatile as none of the flavors are too overpowering that you cannot pair this dish next to something else. It can be served as a side dish alongside grilled vegetables, grilled tofu, or baked tempeh. For a more substantial meal, add in chickpeas or edamame for added protein. This salad is also a great addition to a picnic, a potluck, or perfect as a meal prep dish for future enjoyment!

How to Increase the Protein in this Couscous Salad

Never easier my friends! Adding protein to any dish (especially this one) is an absolute breeze because as mentioned previously – this salad is so versatile! If you want to up the protein you could add edamame, tofu or chickpeas. You don’t even need to prepare them any particular way – high protein extra firm tofu is DELICIOUS all on its own as well edamame and chickpeas will blend perfectly into this recipe! If you up the protein in this recipe let me know how you do it! This can turn the salad into a hearty main course. 

How to Customize This Couscous Salad

Customizing this Cranberry and Couscous Salad allows you to tailor it to your taste preferences and dietary needs. For an extra crunch and a boost of healthy fats, sprinkle some sliced almonds over the salad. Almonds add a delightful nutty flavor and enhance the salad’s texture. If you’re not avoiding oils, you can add a touch of olive oil to the dressing, which adds richness and a smooth texture to the dressing, complementing the tangy and sweet flavors of the cranberry salad. Adding chopped fresh herbs like parsley, cilantro, or mint can elevate the flavor profile of the salad, providing a burst of freshness and a vibrant green color.

While dried cranberries are classic in this recipe, you can mix in other dried fruits like chopped dried apricots or golden raisins for varied sweetness and a chewy texture. Adjust the sweetness of the salad by reducing the amount of maple syrup in the dressing or choosing unsweetened dried cranberries if you prefer a less sweet salad. By customizing this Cranberry Couscous Salad with your favorite ingredients, you can create a dish that’s perfectly suited to your palate and dietary preferences. Enjoy experimenting and making this salad your own!

Make These Other Easy Salads

If you enjoyed this Cranberry Couscous Salad, be sure to leave a comment and review below! Also don’t forget to try some other delicious and easy salad recipes:

Tofu Shawarma Bowls

Mediterranean Pasta Salad

Layered Greek Pasta Salad

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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couscous salad with red cabbage, red pepper, scallions, and dried cranberries
Jackie Akerberg

Cranberry Couscous Salad

5 from 3 votes
Print Recipe Pin to Pinterest!
This plant based salad was inspired by my love for the Whole Foods Cranberry Couscous Salad which if you haven't tried it, it's absolutely delicious! I may be biased, but my take on the Cranberry Couscous Salad is even better, and filled with better-for-you ingredients meant to keep you satiated. It’s the perfect side dish to any BBQ or social gathering - and it can also be easily adapted into a main course or used for meal prep! Try this salad and you'll fall in love with its flavorful ingredients and light refreshing taste.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: lunch, Main Course, Side Dish
Calories: 268

Equipment

  • stove

Ingredients
  

Salad Ingredients
  • 1½ cups dry pearl couscous, gluten free if needed
  • 1 cup red cabbage, finely chopped
  • 1 tsp ground turmeric
  • ½ cup green onions, finely chopped
  • ⅓ cup dried unsweetened cranberries
  • ⅓ cup toasted pecans, chopped
  • 1 red bell pepper, finely chopped
Dressing Ingredients
  • ¼ cup orange juice
  • 1 lime, zested and juiced
  • 2 tbsp coconut aminos
  • 2 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • ½ tsp ground ginger
  • 1 tsp garlic powder
  • ½ tsp ground cumin
  • ¼ tsp cayenne
  • salt and pepper, to taste

Method
 

  1. Bring a medium pot of water to a boil and add the couscous and turmeric. Cook according to package instructions. Drain and set aside to cool.
  2. While the couscous is cooking and cooling, prepare the dressing by adding all ingredients to a jar and whisking to combine. Season to taste with salt, pepper, and maple syrup.
  3. Add the couscous to a large salad bowl along with the remaining salad ingredients. Top with the dressing and toss to combine.
  4. This salad is best prepared at least an hour in advance but can be prepped ahead of time and enjoyed all week long for a healthy meal prep.

Nutrition

Serving 1servingCalories 268kcalCarbohydrates 51gProtein 7gFat 5gSaturated Fat 0.4gPolyunsaturated Fat 1gMonounsaturated Fat 2gSodium 126mgPotassium 270mgFiber 4gSugar 12gVitamin A 936IUVitamin C 44mgCalcium 44mgIron 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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6 Responses

  1. 5 stars
    I just went Whole Foods and found this couscous salad. It’s so delicious that I started checking online for recipes and found yours. I will definitely try this and I can tell that it’s already yummy! I love that you incorporated a lot more ingredients especially proteins. I will make it this week and will let you know. 😊

    Reply

    1. Hey Donna, thanks for your feedback, at this moment I do not have the exact macros however something exciting will be released soon and that will certainly help you out! In the mean time you could try an online macro calculator to get those details, thanks so much!

      Reply
5 from 3 votes

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