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!
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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
Yes, they are. In Isreal, pearl couscous is called Ptitim.
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.
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.
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Cranberry Orange Pearl Couscous
Equipment
- 1 Microplane for zesting oranges
Ingredients
- 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
- 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
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.
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Suzy says
Love the flavor combination with the couscous! Love the step by step instructions too to make this come out perfect every time!
Amanda says
My boys are OBSESSED with couscous so I can't wait to make this for them!
Beth says
I made this for dinner the other night and my family absolutely loved it! I can't wait to make this again!
Nicolette says
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!
Soniya says
This looks and sounds so delicious ? perfect summer recipe.. can't wait to make it.
Maria says
These look so yummy, can't wait to try it!
Lecy | A Simpler Grace says
This looks delicious. I love all the textures and flavors in this dish.
Mimi says
Such a yummy lunch idea, it's perfect to bring to work