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    Home » Recipes » Side Dishes

    Cranberry Orange Pearl Couscous

    June 2, 2020 • Updated: March 1, 2022 • by Renée • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Plated couscous with orange slice garnish. Pin image text overlay reads: Cranberry Orange Isreali (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!

    Plate of couscous garnished with orange slices and fresh mint.
    Jump to:
    • Why We Love this Recipe
    • What is Couscous?
    • What Goes into this Recipe
    • How to Make this Recipe
    • Serving Suggestions
    • FAQs & Expert Tips
    • Related Recipes
    • Cranberry Orange Pearl Couscous

    Why We Love this Recipe

    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 (and yes, couscous is indeed pasta) 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.

    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 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. 

    Three Types of Couscous

    • Moroccan Couscous is the smallest variety, and the easiest to find at your local grocery store. Also known as “instant couscous,” Moroccan can be on the table in just 10 minutes, including the time it takes to boil the water.
    • Israeli Couscous (also known as pearl couscous) is notably larger than Moroccan couscous, and therefore takes a little longer to cook. Pearl couscous has a more pasta-like flavor, and takes a bit longer to cook, thanks to its larger size.
    • Lebanese Couscous, about the size of a fresh pea, is a Big Daddy of tiny round pasta. Also called Moghrabieh (the name of the finished traditional Lebanese dish), Lebanese Couscous is sold fresh or dried, and is most often added to as a hearty starch that can stand up in stews and braised dishes.

    What Goes into this Recipe

    Citrus couscous ingredients displayed on cutting board, labeled.

    Ingredient Notes & Substitutions

    • 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.

    How to Make this 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.

    Couscous and pepitas sauteeing in a large skillet.

    Immediately add the chicken broth to couscous. Bring the couscous mixture to a simmer.

    Reduce 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.

    When the couscous is al dente, remove the skillet from the heat.

    Broth added to skillet, with couscous and other ingredients submerged in broth.

    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.

    Skillet with wooden spoon and couscous, cranberries.

    Season as needed with salt and pepper. Stir in chopped fresh mint as desired.

    Garnish with additional fresh mint. Serve warm or cold.

    Cooked couscous being stirred with a wooden spoon.

    Serving Suggestions

    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.

    FAQs & Expert Tips

    Are Isreali and Pearl couscous the same thing?

    Yes, they are. In Isreal, pearl couscous is called Ptitim.

    What are the cooking times for the three varieties of couscous?

    Cooking times are dependent upon the manufacturer, but generally:
    • Moroccan couscous, the smallest variety, takes 5-6 minutes to cook al dente. (Moroccan couscous is usually steamed rather than cooked.)
    • Pearl (Isreali) couscous, the kind used in this recipe, takes 8-10 minutes to cook al dente.
    • Lebanese couscous, the largest variety, takes 23-25 minutes to cook al dente.

    How do you make this citrus couscous 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.

    Plate of couscous with a fork in the background.

    Related Recipes

    • Honey Citrus Pasta Salad with Turkey
    • Easy Rice Pilaf with Asparagus & Cashews
    • California Quinoa Salad with Piña Colada Dressing
    • Cheesy Vegetable Orzo

    For more recipes and cozy living tips, subscribe to our newsletter and follow us on Instagram, Pinterest, and Facebook for all of the latest updates.

    Plate of couscous garnished with orange slices and fresh mint.
    5 from 3 votes

    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!
    Print Recipe Pin Recipe
    Course: Salad, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Prep Time:15 minutes
    Cook Time:20 minutes
    Total Time:35 minutes
    Servings: 8 servings
    Calories: 162kcal
    Author: Renee

    Equipment

    • 1 Enameled Cast Iron Skillet
    • 1 Microplane for zesting oranges

    Ingredients

    US Customary - Metric
    • 1 cup pearl couscous Israeli (5 ounces)
    • 2 tablespoons butter
    • 2 cups chicken broth or vegetable broth
    • ½ cup raw pumpkin seeds pepitas; or sprouted pumpkin seeds (2.5 ounces)
    • ½ cup dried cranberries coarsely chopped (2 ounces)
    • ½ cup orange juice 1 medium orange
    • 1 teaspoon fresh orange zest 1 medium orange
    • 1 pinch red pepper flakes OPTIONAL
    • kosher salt
    • Freshly ground black pepper
    • 2 tablespoons chopped fresh mint plus more for garnish; OPTIONAL

    Instructions

    • 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.
      Bring the couscous mixture to a simmer.
    • Reduce 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.)
      Remove from 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.
      Garnish with additional fresh mint.
      Serve warm or cold.

    Notes

    We highly recommend using pearl couscous for this recipe; however, it can be made with any variety of couscous. Cooking times are dependent upon the manufacturer, but generally:
    • Moroccan couscous, the smallest variety, takes 5-6 minutes to cook al dente. (Moroccan couscous is usually steamed rather than cooked.)
    • Pearl (Isreali) couscous (recommended) takes 8-10 minutes to cook al dente.
    • Lebanese couscous, the largest variety, takes 23-25 minutes to cook al dente.

    Nutrition

    Serving: 1serving | Calories: 162kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 243mg | Potassium: 153mg | Fiber: 2g | Sugar: 6g | Vitamin A: 172IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details. 

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    About Renée

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

    Comments

    1. Suzy says

      June 03, 2020 at 1:05 pm

      5 stars
      Love the flavor combination with the couscous! Love the step by step instructions too to make this come out perfect every time!

      Reply
    2. Amanda says

      June 03, 2020 at 12:56 pm

      My boys are OBSESSED with couscous so I can't wait to make this for them!

      Reply
    3. Beth says

      June 03, 2020 at 12:47 pm

      5 stars
      I made this for dinner the other night and my family absolutely loved it! I can't wait to make this again!

      Reply
    4. Nicolette says

      June 03, 2020 at 12:42 pm

      5 stars
      So fresh! I love the use of mint and the combination of sweet and savory flavors! Would be easy to modify to make vegetarian or vegan as well!

      Reply
    5. Soniya says

      June 03, 2020 at 12:29 pm

      This looks and sounds so delicious ? perfect summer recipe.. can't wait to make it.

      Reply
    6. Maria says

      June 03, 2020 at 9:23 am

      These look so yummy, can't wait to try it!

      Reply
    7. Lecy | A Simpler Grace says

      June 02, 2020 at 4:47 pm

      This looks delicious. I love all the textures and flavors in this dish.

      Reply
    8. Mimi says

      June 02, 2020 at 1:24 pm

      Such a yummy lunch idea, it's perfect to bring to work

      Reply

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