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!

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

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.

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.

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.

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

Related Recipes

Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!