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oval dish showing Couscous with cranberries and pecans

Cranberry Couscous Recipe

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Couscous with Dried Cranberries and Pecans is quick and easy to prepare, full of fall flavors like cranberry and cinnamon, and beautiful on the plate. It’s savory with a tad of sweetness and a bit of crunch.

  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 8 to 10 servings 1x


  • 9 cups water
  • 6 cups plain couscous (instant)
  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 cup dried cranberries
  • Zest of 1 large orange
  • 1 teaspoon ground cinnamon
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon chopped fresh sage
  • Salt, to taste
  • Fresh ground pepper, to taste
  • 1 cup chopped pecans, toasted


  1. In a large saucepan, bring the water to a boil. Stir in couscous; cover and remove from heat. Let stand for 5 to 10 minutes. Uncover and fluff with a fork.
  2. Meanwhile, melt butter in a large skillet or sauté pan over medium heat. Add onion and celery; cook, stirring occasionally, until soft. Stir into couscous.
  3. Add cranberries, orange zest, cinnamon, thyme and sage and toss to combine.
  4. Season to taste with salt and pepper.
  5. Just before serving, stir in chopped pecans.


Gluten free: use wild rice (or a mixture of brown and wild) in place of the couscous.

Make ahead: Couscous mixture can be prepared, without the pecans, earlier in the day. Cover and refrierate. Bring to room temperature and stir in pecans just before serving.

  • Author: (From "Fresh Tastes" By Lee Clayton Roper)
  • Category: side dishes, quick and easy