By Mark Bittman
- Total Time
- 30 minutes, plus 1 day's refrigeration
- Rating
- 4(219)
- Notes
- Read community notes
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.
Featured in: Well's Vegetarian Thanksgiving 2010
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Ingredients
Yield:4 servings
- 1cup couscous, preferably whole wheat
- Salt
- 2large carrots, grated
- ½cup chopped pecans
- ½cup chopped dried cranberries
- ¼cup chopped scallions
- ¼cup olive oil, or more as needed
- Grated zest and juice of 1 lemon, or more juice as needed
- 1teaspoon coriander
- Pinch of cayenne, or to taste
- Black pepper
- ½cup chopped fresh parsley
- 1tablespoon chopped fresh sage, or 1 teaspoon dried
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
449 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 58 grams carbohydrates; 11 grams dietary fiber; 18 grams sugars; 7 grams protein; 379 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Put the couscous in a small pot and add 1½ 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.
Step
2
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.)
Step
3
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.
Ratings
4
out of 5
219
user ratings
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Cooking Notes
Couscous Salad
Made this salad with quinoa and it is awesome. I mistaken the couscous with quinoa an didn't feel like going back to the store for the correct item, so lesson learned, now I know how to fix this with the couscous. )
Madeleine
I roasted 1.5 lbs of halved brussel sprouts for 20 mins at 425 F (with olive oil, salt, and pepper) and then tossed with 1 Tbsp balsamic and 1 Tbsp honey. Fantastic addition to add a bit more greens! I also used pistachios instead of pecans because that was what I had and it was delicious.
Valerie
I replaced the coriander and sage with ras el hanout and added about a teaspoon of agave. Instead of cranberries I used chopped dates and barberry. It was great warm and better cold the next day.
Andrea Bowen
I doubled the recipe. I also added roasted brussels tossed with balsamic and honey just to add more greens. I skipped the carrots because I didn't have any. I used pistachios instead of pecans because I didn't have any pecans. Bumped up the cranberry because I love them. Great recipe, you can't miss with this one.
Barbara
ADDPitted dates, chopped smallSqueeze of honey
Barbara
I discovered at the last minute that I had no pearled couscous but I did have pearled farro, so that’s what I used. Simple, straightforward prep and this salad paired perfectly with grilled spiced chicken.
Joe & Chloe
A bit bland on its own. Perhaps add way more spice. We added a dash of vinegar which helped. We might try roasted Brussels sprouts next time as suggested. I bet roasted sweet potato would be good too. Might also try adding pistachio and sliced almonds for more crunch. Chickpeas might work well here if you're trying to up the protein.
Pearl couscous
I make a big batch of this with Pearl couscous and add some chicken breast/seeet potato on top as a work lunch! Also good on top of a bed of greens.
Cat
Excellent!!! Only had Israeli Couscous and toasted it in the pan with a tablespoon of olive oil for 5 minutes before adding the water, otherwise made it exactly as listed. Crowd pleaser! YUM!
Ella
Really delicious. Used dried cherries instead of cranberries, worked well and pleased the crowd at our picnic for extended family
Nancy
Why isn’t everyone raving about this? One of the most delicious salads I’ve ever made. Served it with lamb meatballs and my guests went bonkers. Only change I made was with the pecans… Only had lightly candied ones on hand so I used those. Made the whole spring attached sweeter than normal, but an extra squeeze of lemon took it down or not. Light, refreshing, adaptable. Chop up last nights vegetables and throw them in there for a brand new meal. Absolutely delicious.
Lilly
Delicious! I am not a cook but I started cooking recently because I am practically vegan (partially due to food allergy and partially due to choice). I did not have coriander nor pecans but I used toasted almonds and added roasted butternut squash and it was so good and filling. Gives me the confidence to try cooking more dishes.
Madeleine
I roasted 1.5 lbs of halved brussel sprouts for 20 mins at 425 F (with olive oil, salt, and pepper) and then tossed with 1 Tbsp balsamic and 1 Tbsp honey. Fantastic addition to add a bit more greens! I also used pistachios instead of pecans because that was what I had and it was delicious.
Priya
I used Israeli couscous and it was a hit, even with the kids!
Annie B
Terrific couscous salad. I had no coriander, so subbed in cumin and paprika in equal measure, with great results. Lends itself to endless variations, I can see already.
Denise
My newly vegan sister is obsessed with this recipe.
Jennifer
Quite nice, even in the throes of summer. Needs more salt, but a nicely balanced combination of flVours.
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