Cranberry Orange Pearl Couscous

Sweet-tart cranberries combine with crunchy pepitas and fresh orange in this simple, versatile couscous dish. Serve it warm as a side dish or cold as a salad: either way, Cranberry Orange Pearl Couscous is a perfect complement to any light meal!

Cranberry Orange Couscous is one of our favorite sides! It’s easy to make, goes with almost anything, and can be on the table in about 30 minutes. This easy pasta side is full of bright, refreshing flavors, colors, and textures. We especially love serving it as a light side with fish; our citrus grilled salmon pairs with it perfectly.

Jump to:

• What Goes into this Couscous Recipe
• How to Make this Couscous Recipe
• What to Serve with Cranberry Couscous
• Cranberry Orange Pearl Couscous

What Goes into this Couscous Recipe

• Couscous: This couscous recipe calls for using pearl couscous (i.e., Israeli couscous); however, you can use any kind of couscous to make it: you just need to adjust the cooking times accordingly. 
• Orange juice: If at all possible, use freshly squeezed orange juice. Premade OJ will work just fine, but fresh squeezed has a more delicate flavor that only enhances this recipe.
• Pepitas: Pumpkin seeds complement the nutty flavor of the couscous. Sunflower seeds make a good substitute for pepitas in this recipe.
• Dried cranberries: These bring a sweet, tart bite to the couscous. Golden raisins and chopped dried cherries both make good substitutes.
• Chicken broth: Use a very light chicken broth. Vegetable broth will also work.
• Orange Zest
• Salt
• Butter

What is Couscous?

Despite its grain-like appearance, couscous is actually a pasta, made from semolina and wheat flour that has been moistened and tossed together until it forms little balls, and then precooked in steam and dried for packaging.

Couscous has slightly nutty, relatively neutral taste, making it a tasty, convenient alternative to rice, potatoes, or noodles. When cooked, couscous looks like little round pasta spheres, and has a pleasant texture and mouth feel. It is equally good hot or cold, making it perfect for everything from soup to salad.

This couscous recipe calls for pearl couscous (i.e., Israeli couscous); however, you can use any kind of couscous to make it: you just need to adjust the cooking times accordingly. 

How to Make this Couscous Recipe

Melt butter in a large, heavy bottom skillet over MEDIUM-HIGH heat. Add the couscous to melted butter and sauté, stirring constantly, until it just begins to turn golden, about 3-4 minutes.

Add the raw pumpkin seeds to the couscous. Continue to stir until most of the couscous is golden brown, another 3-4 minutes.

Immediately add the chicken broth to couscous, and bring everything to a simmer. Reduce the heat to low and simmer for 8-10 minutes, stirring frequently, until most of the liquid is absorbed and the couscous is al dente. (You may need to add a little extra chicken broth; if so, do so sparingly.)

Make it Vegetarian: It is so easy to make this recipe vegetarian! Just sub in a light vegetable broth (or even water) for the chicken broth and season to taste.

When the couscous is al dente (barely done), remove the skillet from the heat.

Stir in dried cranberries, orange juice, and orange zest. Add red pepper flakes at this time, if desired. Cover and allow to sit for at least 10 minutes.

Season as needed with salt and pepper. Stir in chopped fresh mint as desired. Garnish with additional fresh mint. Serve warm or cold.

What to Serve with Cranberry Couscous

This Cranberry Couscous goes with almost any fresh fish or chicken recipe. One of our all-time favorite meals includes a citrusy trifecta of flavor: cranberry couscous, honey glazed salmon, and a simple green salad tossed with carrot-ginger dressing!

Leftover citrus couscous is a real treat, too! It's great as it is; or combine cold, leftover couscous with cold leftover salmon, chicken, or tofu for a delicious, satisfying lunch-worthy pasta salad.

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