Best 7 Couscous With Cranberries Pecans And Mandarins Recipes

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If you're looking for a delightful and healthy dish to serve at your next gathering, look no further than the tantalizing trio of couscous, cranberries, pecans, and mandarins. This vibrant and flavorful combination offers a perfect balance of textures and flavors, making it a hit with people of all ages. Not only is it a culinary delight, but it also provides numerous health benefits, making it an ideal choice for health-conscious individuals.

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

CURRIED COUSCOUS SALAD WITH DRIED SWEET CRANBERRIES



Curried Couscous Salad with Dried Sweet Cranberries image

For a picnic, there's no way I'm going to pass on making couscous. Instant Couscous so easy, it's almost embarrassing. The only "cooking" involved is boiling some water. I love it! Of course, you need to add some flavor to the couscous, but that's not hard. When you spike it with curry powder, fresh herbs, and a splash of orange and lemon juice, no one will be complaining about blandness. This dish tastes great at room temperature, and that makes it a picnic no-brainer because you can make it hours ahead of time.

Provided by Dave Lieberman

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Steps:

  • Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.
  • Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.
  • Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

CRANBERRY COUSCOUS



Cranberry Couscous image

Although it looks like a grain, couscous is actually a type of pasta. The couscous pellets cook very quickly due to their small size. You'll find it near the Middle Eastern or Mediterranean foods.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5

1 can (14-1/2 ounces) chicken broth
1 tablespoon butter
1-1/2 cups uncooked couscous
1/4 cup dried cranberries, chopped
3 tablespoons chopped green onions

Steps:

  • Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork.

Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 295mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

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

CRAN-ORANGE COUSCOUS SALAD



Cran-Orange Couscous Salad image

I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 18

3 cups uncooked pearl (Israeli) couscous
2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained
2 large navel oranges, peeled and chopped
2 cups fresh baby spinach
1 cup crumbled goat cheese
1 small red onion, chopped
3/4 cup dried cranberries
1/2 cup fennel bulb, thinly sliced, fronds reserved
1/2 cup chopped pecans, toasted
8 fresh basil leaves, chopped, plus more for garnish
VINAIGRETTE:
1/2 cup olive oil
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon grated orange zest
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare couscous according to package directions. Fluff with a fork; cool. In a bowl, combine couscous and the next 9 ingredients. In a small bowl, whisk together vinaigrette ingredients until blended. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Nutrition Facts : Calories 403 calories, Fat 16g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 335mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein.

COUSCOUS WITH CRANBERRIES, PECANS AND MANDARINS



COUSCOUS WITH CRANBERRIES, PECANS AND MANDARINS image

Categories     Chicken

Yield 8 people

Number Of Ingredients 12

2 Tbsp olive oil
1 medium onion, finely chopped
1 tsp ground cumin
1 tsp ground ginger
2 1/2 cups chicken or vegetable stock
1/2 cup fresh squeezed Mandarin orange juice
1/2 cup chopped pecans
1 cup dried cranberries
2-3 mandarin orange, peeled, separated into segments, and cut into 1/2 inch pieces
salt and freshly cracked black pepper
1 1/2 cups couscous
1/4 cup chopped fresh parsley

Steps:

  • Heat the oil in a medium-sized pot over medium heat. Add the onions and cook until tender, 4 to 5 minutes. Add the cumin and ginger and cook 1 minute more. Add the stock and mandarin orange juice. Turn up the heat to high and bring to boil. Stir in the pecans, cranberries, mandarin oranges, salt, pepper and couscous. Cover, turn off the heat and let stand 5 minutes. Stir in the parsley and serve, or cool to room temperature and then cover and store in the fridge untl needed. Reheat in the microwave or place in a shallow sided, heatproof dish, add little stock or water to keep it moist, and cover and reheat in a 350 degree oven for 20-25 minutes.

COUSCOUS SALAD WITH DRIED CRANBERRIES AND PECANS



Couscous Salad with Dried Cranberries and Pecans image

Make and share this Couscous Salad with Dried Cranberries and Pecans recipe from Food.com.

Provided by Mirj2338

Categories     Grains

Time 22m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup shelled pecans
1 1/2 cups couscous
1 cup dried cranberries
1/2 teaspoon turmeric
2 cups boiling water
1 cup thawed frozen peas
3 scallions, very thinly sliced
2 medium cucumbers, peeled,seeded,and diced
1/4 cup shredded fresh basil
1 lemon, zest of
1/3 cup lemon juice
3 cloves garlic, minced
1/2 teaspoon salt
fresh ground black pepper
1/3 cup olive oil

Steps:

  • Toast the pecans in a shallow pan in a preheated 350-degree oven until very fragrant, about 7 minutes.
  • Set aside to cool.
  • Place the couscous, cranberries, and turmeric in a large bowl.
  • Pour in the boiling water, stir, then cover the bowl with a large plate or foil.
  • Let sit for 10 minutes.
  • Remove the cover, then fluff the couscous with a fork.
  • Cover again and let sit 5 more minutes.
  • Stir in the pecans, peas, scallions, cucumbers, and basil.
  • Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously.
  • Pour over the couscous.

Nutrition Facts : Calories 664.1, Fat 38.5, SaturatedFat 4.3, Sodium 343.4, Carbohydrate 70.3, Fiber 9.8, Sugar 7.1, Protein 14.1

COUSCOUS WITH CURRY, CRANBERRIES AND TOASTED PINE NUTS



Couscous With Curry, Cranberries and Toasted Pine Nuts image

This dish is bursting with flavour and on your table in less than 20 minutes. It's very fresh, filling and good for you!

Provided by trishypie

Categories     Curries

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 11

3/4 cup couscous
3/4 cup boiling water
3/4 cup dried cranberries (Craisins)
3 teaspoons madras curry
1 teaspoon salt
1 teaspoon pepper
2 -3 tablespoons olive oil (to taste)
1 lemon, juice of
3 green onions, finely chopped
3 tablespoons cilantro, finely chopped
3/4 cup toasted pine nuts

Steps:

  • In a non-stick skillet, lightly toast pine nuts until golden brown, set aside.
  • In a bowl or pot with lid, put couscous, cranberries, curry, salt, pepper, olive oil and lemon juice. Pour boiling water over top and give it a stir, then cover for about 5 minutes.
  • Uncover dish and fluff with a fork. Add green onions, cilantro and pine nuts and mix. Serve immediately. Enjoy!

Nutrition Facts : Calories 373.1, Fat 24.5, SaturatedFat 2.2, Sodium 589.8, Carbohydrate 33.7, Fiber 4.4, Sugar 2.2, Protein 8.2

Tips for Making Couscous with Cranberries, Pecans, and Mandarins:

  • Use high-quality ingredients: Fresh cranberries, pecans, and mandarins will give your dish the best flavor.
  • Toast the pecans: Toasting the pecans will enhance their flavor and make them more crunchy.
  • Cook the couscous according to the package directions: Be sure to use the correct amount of water or broth, and cook the couscous until it is tender and fluffy.
  • Fluff the couscous with a fork: Once the couscous is cooked, fluff it with a fork to separate the grains.
  • Let the couscous cool slightly before adding the other ingredients: This will prevent the cranberries and mandarins from becoming too soft.
  • Serve the couscous warm or at room temperature: This dish is best enjoyed when it is slightly warm, but it can also be served at room temperature.

Conclusion:

Couscous with cranberries, pecans, and mandarins is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover couscous, and it is also a healthy and nutritious dish. With its sweet and savory flavors, this dish is sure to please everyone at your table.

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