Cranberry-Couscous Salad

Pair this cinnamon-scented side with grilled chicken or lamb.

Yield: 6 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Total: 19 Minutes


  • 1 1/2 cups chicken broth
  • 1/2 cup dried cranberries
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1 cup uncooked couscous
  • 1/3 cup vegetable or canola oil
  • 2 tablespoons rice vinegar
  • 1/2 cup sliced almonds, toasted
  • 1/3 cup chopped green onions
  • 2 tablespoons chopped fresh mint or parsley
  • Red leaf lettuce leaves


  1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Remove from heat, and stir in couscous. Cover and let stand 5 minutes. Fluff with a fork; let cool, uncovered.
  2. Whisk oil and vinegar; pour vinaigrette over couscous. Add almonds, green onions, and mint; toss well. Serve at room temperature or chilled over red leaf lettuce.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cranberry-Couscous Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy