Best 13 Couscous Salad With Cranberries And Pine Nuts Recipes

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Couscous salad with cranberries and pine nuts is not only healthy but also delicious. This recipe can be whipped up in just minutes and can be customized to your liking. With its flavorful ingredients and versatile nature, this salad is the perfect side dish or main course for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY-NUT COUSCOUS SALAD



Cranberry-Nut Couscous Salad image

If you're looking for something a little different to take to a carry-in dinner, try this pretty salad featuring couscous, dried cranberries and almonds. It's easy to make and good for you, too! -Jean Ecos Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 11

1 package (10 ounces) plain couscous
1 cup dried cranberries
3/4 cup chopped green onions
3/4 cup chopped sweet yellow or red pepper
3/4 cup slivered almonds, toasted
DRESSING:
1/3 cup lemon juice
1/4 cup olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Prepare couscous according to package directions using water and olive oil. Fluff with a fork; transfer to a large bowl. Refrigerate until cold, about 30 minutes., Add cranberries, green onions, yellow pepper and almonds to couscous. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until serving.

Nutrition Facts : Calories 170 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ISRAELI COUSCOUS AND CRANBERRY SALAD



Israeli Couscous and Cranberry Salad image

This is a delicious and colourful salad which is quick and easy to make. Keeps well if it lasts that long. I only used 1 cup of dried craisins and as I didn't have a full cup of them I topped it up with dried currants. I also only used 1/3 cup of pine nuts as that was all I had, and also they are very expensive, so using a whole cup seems a bit extravagant. However I submit the recipe in it's original form.

Provided by Kiwi Kathy

Categories     Grains

Time 25m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

1 cup israeli couscous
2 cups vegetable stock
4 tablespoons olive oil, divided
2 cups dried cranberries
1 cup pine nuts
1/2 cup spring onion, white parts only, chopped
1/2 red onion, medium sized and finely chopped
1/2 cup cilantro, chopped
1 teaspoon lemon zest
1 shallot, minced
1/2 lemon
salt

Steps:

  • Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
  • Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
  • Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
  • Drain in a colander, but do not rinse. Leave to cool.
  • Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
  • Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
  • Spritz with lemon juice and adjust with salt to taste.

COUSCOUS WITH POMEGRANATE, MINT AND PINE NUTS



Couscous with Pomegranate, Mint and Pine Nuts image

Provided by Food Network

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon sea salt
1 tablespoon minced fresh mint
1/2 cup diced fennel
1/3 cup toasted pine nuts
1 tablespoon za'atar (optional)
3 cups cooked Israeli couscous (use French if unavailable)
Seeds from 1 pomegranate (substitute dried cranberries)

Steps:

  • In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar if available. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom

COUSCOUS WITH PINE NUTS



Couscous with Pine Nuts image

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
3/4 cup chopped shallots (3 to 4 shallots)
3 cups chicken stock, preferably homemade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/2 cup toasted pine nuts (pignolis)
1/4 cup dried currants
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.

CRANBERRY-COUSCOUS SALAD



Cranberry-Couscous Salad image

Add some Mediterranean flavor to your dinner with this couscous, nuts and cranberry salad made using Progresso® chicken broth - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 10

1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup sweetened 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 (about 5 medium)
2 tablespoons chopped fresh mint leaves or parsley

Steps:

  • In 2-quart saucepan, heat broth, cranberries, cinnamon and cumin to boiling. Remove from heat; stir in couscous. Cover; let stand 15 minutes. Fluff with fork; let stand uncovered until cooled.
  • In small bowl, beat oil and vinegar with whisk; pour over couscous. Add almonds, onions and mint; toss well. Serve at room temperature or chilled.

Nutrition Facts : Calories 302, Carbohydrate 34 g, Fat 3, Fiber 3 1/2 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 218 mg

CRANBERRY COUSCOUS SALAD



Cranberry Couscous Salad image

From Northumberland, New York, Carol Miller sent the recipe for this satisfying salad with its interesting mix of good for you ingredients.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 cup water
3/4 cup uncooked couscous
3/4 cup dried cranberries
1/2 cup chopped carrots
1/2 cup chopped seeded cucumber
1/4 cup thinly sliced green onions
3 tablespoons balsamic vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted

Steps:

  • In a large saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Cool for 10 minutes., In a large bowl, combine the couscous, cranberries, carrots, cucumber and green onions. In a small bowl, combine the vinegar, oil, mustard, salt and pepper. Pour over couscous mixture; toss to coat. Cover and refrigerate. Just before serving, stir in almonds.

Nutrition Facts : Calories 199 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 247mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

COUSCOUS WITH PINE NUTS, CORIANDER & RAISINS



Couscous with pine nuts, coriander & raisins image

Try this superhealthy accompaniment alongside lamb chops for a tasty meal to serve a crowd

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 10m

Number Of Ingredients 8

250g couscous
400ml hot vegetable stock
75g 2 ½ oz pine nuts
50g dried apricots , chopped
bunch coriander leaves
4-5 tbsp raisins
zest and juice 1 lemon
5 tbsp olive oil

Steps:

  • Put the couscous in a medium-sized bowl, pour over the stock, cover with cling film, and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for a few mins, until pale golden.
  • Fluff up the couscous with a fork, add all the remaining ingredients and mix well to combine.

Nutrition Facts : Calories 366 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS



Couscous Salad With Dried Cranberries and Pecans image

This combination of pecans, cranberries and couscous has the feel and flavor of a classic autumn side dish without the heaviness. It can also be made a day in advance.

Provided by Mark Bittman

Categories     salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 cup couscous, preferably whole wheat
Salt
2 large carrots, grated
1/2 cup chopped pecans
1/2 cup chopped dried cranberries
1/4 cup chopped scallions
1/4 cup olive oil, or more as needed
Grated zest and juice of 1 lemon, or more juice as needed
1 teaspoon coriander
Pinch of cayenne, or to taste
Black pepper
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried

Steps:

  • Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
  • Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
  • Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 21 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 352 milligrams, Sugar 13 grams

COUSCOUS WITH GOLDEN RAISINS, PINE NUTS, AND GREEN ONIONS



Couscous with Golden Raisins, Pine Nuts, and Green Onions image

Categories     Onion     Side     Quick & Easy     High Fiber     Raisin     Pine Nut     Summer     Couscous     Boil     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

3 3/4 cups low-salt chicken broth
1 1/2 teaspoons salt
2 1/2 cups plain couscous (about 15 ounces)
1 1/2 cups golden raisins
1 1/2 cups pine nuts, toasted
7 green onions, chopped
1/2 cup (1 stick) butter, melted

Steps:

  • Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.

COUSCOUS SALAD WITH CURRANTS, PINE NUTS, AND CELERY



Couscous Salad with Currants, Pine Nuts, and Celery image

This couscous salad is just right for a late summer barbecue.

Categories     Gourmet     Couscous     Celery     Salad     Side

Yield 6 servings

Number Of Ingredients 13

3 tablespoons unsalted butter
1/8 teaspoon powdered saffron
1 1/2 cups chicken stock or canned chicken broth
1 1/2 cups couscous
1 1/2 cups diced celery
2/3 cup dried currants, plumped in hot water for 15 minutes and drained
1/3 cup thinly sliced scallions
1/3 cup pine nuts, toasted lightly
1/4 cup minced fresh parsley
1/4 cup fresh lemon juice
1/4 teaspoon cinnamon
1/2 cup olive oil
Kosher salt, freshly ground pepper

Steps:

  • In a large skillet melt the butter with the saffron over moderate heat, stirring, add the stock, and bring the liquid to a boil. Stir in the couscous, cover the skillet, and remove it from the heat. Let the mixture stand for 4 minutes and transfer it to a ceramic or glass bowl, breaking up any lumps with a fork.
  • Add the celery, the currants, the scallions, the pine nuts, and the parsley and toss the mixture to combine it. In a small bowl whisk together the lemon juice and the cinnamon, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Drizzle the dressing over the salad, toss the salad, and season it with salt and pepper.
  • Do Ahead
  • The salad may be made a day ahead and kept covered and chilled. Transfer the salad to a portable container.

COUSCOUS WITH DRIED CRANBERRIES, PINE NUTS AND FRESH MINT



Couscous With Dried Cranberries, Pine Nuts and Fresh Mint image

I found this recipe @ http://www.cranberries.org courtesy of Spinner Publications, Cranberry Cooking for All Seasons. I'm posting this here for safe keeping. Prep time is added into the cook time. Serve as a delicious side dish with lamb, poultry, or fish.

Provided by SassiFras

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 (12 ounce) package couscous
1 (14 ounce) can chicken or 1 (14 ounce) can vegetable broth
1 pinch salt
3 tablespoons walnut, almond or olive oil
1 teaspoon fresh lemon juice
3/4 cup dried cranberries
1/3 cup pine nuts
1/3 cup fresh mint leaves

Steps:

  • Cook the couscous according to the package directions, using broth instead of water. Add a pinch of salt to the broth. While the couscous is cooking, roast the pine nuts in a very low (250° F) oven for 10 minutes or until lightly browned. Wash and finely chop the mint leaves. When the couscous has finished cooking, drain any excess liquid. If more liquid is needed to cook the couscous, add water, a little at a time. Pour the couscous into a serving bowl. Add the oil and the lemon juice. Stir well to coat all the grains. Add the cranberries, pine nuts and mint leaves. Stir to combine all the ingredients. Serve immediately.

Nutrition Facts : Calories 416.5, Fat 18.3, SaturatedFat 3.1, Cholesterol 30.2, Sodium 60.7, Carbohydrate 46.6, Fiber 3.8, Sugar 0.8, Protein 15.8

APRICOT-CRANBERRY ISRAELI COUSCOUS



Apricot-Cranberry Israeli Couscous image

Israeli couscous, also known as pearl couscous, is a bit chewy, a little bit nutty, and tastes nothing like traditional couscous. This has an appealing fruity flavor and is a tasty, satisfying side dish to just about any main course. We particularly enjoy it with fish.

Provided by lutzflcat

Categories     Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon unsalted butter
1 cup Israeli couscous
1 cup low-sodium chicken broth
½ cup orange juice
⅓ cup finely chopped dried apricots
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
1 tablespoon minced fresh ginger root
1 tablespoon chopped fresh mint

Steps:

  • Heat butter in a medium saucepan over medium heat. Add Israeli couscous and stir occasionally until lightly browned and toasted, 4 to 5 minutes.
  • Bring chicken broth to a boil in a saucepan over medium-high heat. Pour over couscous and add orange juice. Stir in apricots, dried cranberries, and ginger. Bring back to a boil.
  • Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, 10 to 11 minutes. Fluff with a fork, garnish with chopped mint, and serve.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 16.7 g, Cholesterol 8.6 mg, Fat 3.1 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 30.2 mg, Sugar 13.5 g

FRUITY COUSCOUS SALAD



Fruity Couscous Salad image

To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.

Provided by Ben S.

Categories     Salad     Pasta Salad     Fruit Pasta Salad Recipes

Yield 8

Number Of Ingredients 8

1 ⅓ cups dry couscous
⅔ cup slivered almonds
½ cup packed dried apricots, chopped
⅔ cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

Steps:

  • Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the taste of your salad. Look for ripe cranberries, plump pine nuts, and fresh herbs.
  • Don't overcook the couscous. Couscous cooks very quickly, so be careful not to overcook it. Overcooked couscous will be mushy and unpleasant.
  • Let the salad cool completely before serving. This will allow the flavors to meld and the salad to firm up.
  • Garnish the salad with fresh herbs or a drizzle of olive oil. This will add a finishing touch of flavor and color.

Conclusion:

This couscous salad with cranberries and pine nuts is a delicious and healthy side dish that can be enjoyed all year round. It's perfect for potlucks, picnics, or casual weeknight dinners. With its vibrant colors and textures, this salad is sure to please everyone at your table.

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