Cranberry and Pecan Couscous with Orange Vinaigrette

Cranberry and Pecan Couscous
I must admit…I’ve been neglecting WishfulChef and haven’t posted in months! This Summer has been hectic with work, family functions and a trip to Germany, I just didn’t find the time. But September has begun and now I can breath and finally post a recipe! So now that Summer is over let’s think about the Fall season. My cranberry and pecan couscous is the perfect healthy dish to ease into Autumn weather.

I used Israeli couscous, an Israeli toasted pasta shaped into little balls that’s high in fiber. I think couscous is a bit bland, so I like to cook it with different herbs and spices. For this recipe I added a touch of turmeric giving the couscous a golden hue and tossed in a sweet and tangy vinaigrette to balance out the flavors. And the great thing about this dish is you can eat it warm or cold.

Cranberry and Pecan Couscous_2

Cranberry and Pecan Couscous_1

Cranberry and Pecan Couscous with Orange Vinaigrette

  • 1 1/2 cups vegetable broth
  • 1 cup Israeli couscous
  • 1/2 teaspoon turmeric
  • 1 teaspoon thyme
  • 1 teaspoon tarragon
  • 3 tablespoons fresh-squeezed orange juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 4-5 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup dried cranberries, or to taste
  • 1/4 cup pecans, or to taste
  • sliced green scallions

In medium saucepan, bring vegetable broth to a boil over medium-high heat. Stir in Israeli couscous, turmeric, thyme, tarragon and a pinch of salt. Reduce heat and cook for about 10 minutes or until couscous is tender, then drain and place in a bowl.

For the vinaigrette, whisk together orange juice, vinegar, honey, olive oil, salt and pepper. Pour on couscous, then add in cranberries, pecans and green scallions; toss to combine. Serve immediately or eat chilled.

Total Time: 15 minutes
Yield: makes 4 servings
print recipe print recipe

[if you enjoyed this post, please sign up for my newsletter to get the latest recipes]

Follow me on Pinterest

7 Responses to “Cranberry and Pecan Couscous with Orange Vinaigrette”

  1. mimi September 10, 2014 at 11:50 am #

    Someone’s ready for the holidays!!! Love that you used turmeric for color in this couscous. And the pecans and cranberries? FAbulous!

    • Barb September 11, 2014 at 8:07 am #

      Thanks so much, Mimi! Love the turmeric in this dish!

  2. Nadia September 19, 2014 at 10:43 pm #

    I just made this for a picnic. It tastes just like Christmas! I’m sure it’ll be a crowd pleaser 🙂

    • Barb September 22, 2014 at 9:41 am #

      Great, I’m so happy everyone loved it! Thanks for your comment, Nadia 🙂

  3. joey January 15, 2015 at 1:43 am #

    I just found your site and love it..Yet i see your hubby is German and I have not seen any German recipes..
    I am German and My GF is philipino so I try and make food for her and her Mom, like Kare there some way to get updates from you?

    Danke Schön, Salamat!

    • Barb January 15, 2015 at 5:22 pm #

      Hi Joey – Hmm, I actually have a lot of German recipes on my site! You just have to use the search function on the right side. Type in the word “German” and you’ll see a list of German recipes. And you can type in your email address on the top right to get email recipe updates. Thanks!


  1. Delicious Couscous Recipes, Bursting With Health - November 10, 2014

    […] This golden looking couscous has interesting combination of flavors. The herbs and spices inside are making , one flavorful and healthy dish. Give it a try, here is the recipe. […]

Leave a Reply:

Gravatar Image