A good couscous salad recipe is gold. And this lemon cranberry couscous salad is one of my favorites. Why? Because it always works, you only need a few ingredients, and it's ready in no time at all. Perfect for busy days, this dish is also great as a side dish for a BBQ, a light lunch, or on a buffet. It's fresh, quick to make, and full of flavor. The soft couscous pairs perfectly with the sweet cranberries and crispy pine nuts. A real party on your plate!
Fresh Couscous Salad with Cranberries and Lemon
This salad was created on a warm summer day at our house. We were looking for something easy yet special to pair with our chicken skewers. I had a bag of dried cranberries in the pantry, some couscous, and fresh parsley from the garden. A little lemon juice, and that was it. Since then, this salad has always been on our table during garden parties and dinners.
It's light, fresh, a little sweet, and full of flavor. And the best part? You can easily change it up. Try adding feta, or use orange zest instead of lemon. Make it just the way you like it. You can even make it ahead of time-perfect if you're hosting guests or planning a picnic.
Tips for the Perfect Lemon Cranberry Couscous Salad
- Toast the couscous in a bit of olive oil first. This gives it a nutty flavor and keeps it from sticking.
- Use warm broth instead of water. It adds more flavor.
- Let the couscous cool down naturally. Don't rinse it-this keeps the texture fluffy.
- Chop everything evenly and finely. It looks nice and is easier to eat.
- Toast the pine nuts in a dry pan. Watch them closely-they burn fast!
- Zest the lemon before juicing. Always use an organic lemon if possible.
- Make the salad in advance. The flavors get even better after some time in the fridge.
Just like my Kisir (Bulgur Salad) or the Pearl Couscous Salad with Feta, Cucumber, and Cherry Tomatoes, this recipe is tested and approved. I only share it once I'm 100% happy with it.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 4 tablespoons olive oil
- 1 cup couscous
- 2 cups vegetable broth
- 1 ⅓ cups dried cranberries
- 1 cup pine nuts
- 3 spring onions, finely sliced
- ½ cup Fresh Parsley, chopped
- 1 teaspoon lemon zest, from 1 lemon
- 1 shallot, finely chopped
- ½ lemon juice
- salt, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat one tablespoon of olive oil in a saucepan over medium heat.4 tablespoons olive oil
- Add the couscous and stir for 1 minute, until it is lightly golden.1 cup couscous
- Pour in the vegetable broth. Lower the heat and cover the pan.2 cups vegetable broth
- Let it cook gently for 15 minutes until the liquid is absorbed.
- Let the couscous cool to room temperature. Don't rinse it.
- Stir in the remaining three tablespoons of olive oil.
- Add cranberries, pine nuts, spring onions, parsley, lemon zest, shallot, and lemon juice.1 ⅓ cups dried cranberries, 1 cup pine nuts, 3 spring onions, ½ cup Fresh Parsley, 1 teaspoon lemon zest, 1 shallot, ½ lemon juice
- Mix well and season with salt.salt
- Chill in the fridge for at least 30 minutes to let the flavors blend.
Notes
- Refrigerator: Keep in an airtight container. It stays fresh for 2 to 3 days.
- To serve again: Just stir it through and enjoy!
Nutrition
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