Pearl couscous (aka little pasta pearls of joy) gets tossed with cranberries, greens, and herbs for a light but cozy salad. It’s the perfect fall side dish that doubles as a quick lunch.

Why You’ll Love This Recipe

• Toasted couscous adds nutty depth
• Sweet-tart cranberries bring fall flavor
• Hearty enough for lunch, light enough for a side

Equipment You’ll Need

• Saucepan
• Skillet (for toasting couscous)
• Salad bowl

Ingredients

• 1 cup pearl couscous
• 1 tbsp olive oil
• 1 3/4 cups vegetable broth (or water)
• 2 cups mixed greens (spinach, arugula, or kale)
• 1/4 cup dried cranberries
• 2 tbsp chopped fresh parsley
• 1/4 cup crumbled feta (optional)
• 2 tbsp lemon vinaigrette

Instructions

1. Heat olive oil in a skillet over medium heat. Add couscous and toast until golden, 3–4 minutes.
2. Add vegetable broth, bring to a boil, then cover and simmer 10 minutes until couscous is tender. Fluff with a fork and let cool slightly.
3. In a salad bowl, combine couscous, mixed greens, cranberries, parsley, and feta (if using).
4. Drizzle with lemon vinaigrette and toss gently.

Serving Suggestions

• Serve alongside roasted chicken or salmon
• Great as part of a holiday spread

Make-Ahead and Storage Tips

• Couscous can be cooked 2–3 days ahead and stored in the fridge
• Add greens and dressing just before serving for best texture

Yield: 4 servings

Toasted Couscous Salad with Cranberries & Greens

Recipe by Tammy Poppie

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Servings

4

servings

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Ingredients

• 1 cup pearl couscous

• 1 tbsp olive oil

• 1 3/4 cups vegetable broth (or water)

• 2 cups mixed greens (spinach, arugula, or kale)

• 1/4 cup dried cranberries

• 2 tbsp chopped fresh parsley

• 1/4 cup crumbled feta (optional)

• 2 tbsp lemon vinaigrette

Directions

• Heat olive oil in a skillet over medium heat. Add couscous and toast until golden, 3–4 minutes.
• Add vegetable broth, bring to a boil, then cover and simmer 10 minutes until couscous is tender. Fluff with a fork and let cool slightly.
• In a salad bowl, combine couscous, mixed greens, cranberries, parsley, and feta (if using).
• Drizzle with lemon vinaigrette and toss gently.

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