Cranberry Couscous Salad Recipe – Quick Indian-Spiced Side Dish

Last Updated on 4 months by Neha Deshmukh

Cranberry Couscous Salad Recipe – Quick Indian-Spiced Side Dish

Hey everyone! I’m so excited to share this recipe with you. It’s a little different from the traditional Indian dishes I usually post, but trust me – it’s a total winner. I first made this cranberry couscous salad when I was looking for something quick, light, and flavorful to bring to a potluck, and it was a hit. It’s the perfect blend of sweet, savory, and a little bit of spice, and it comes together in under 20 minutes!

Why You’ll Love This Recipe

This isn’t your grandma’s couscous salad (unless your grandma is super adventurous!). It’s a vibrant, fresh side dish that’s packed with flavor. It’s incredibly easy to make, requires minimal cooking, and is a fantastic way to add a little something different to your table. Plus, the Indian-inspired spices give it a unique twist that everyone will love. It’s a great way to introduce some Indian flavors to friends and family who might not be familiar with them.

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• 1 ½ cups chicken or vegetable stock (about 360ml)
• 1 tbsp olive oil
• 1 cup dried couscous (about 170g)
• ¼ tsp red chili powder
• ¼ tsp cumin powder
• ¼ tsp garlic powder
• ½ cup dried cranberries (about 75g)
• 1 small onion, finely chopped
• 1 medium cucumber, finely chopped
• A handful of fresh parsley, finely chopped
• To taste, salt and pepper
• 2 tbsp fresh lemon juice

Ingredient Notes

Let’s talk ingredients! This recipe is all about fresh, bright flavors.

• Couscous: I love using couscous because it’s so quick to prepare – a fantastic alternative to rice or quinoa when you’re short on time. Just make sure to check the packaging if you’re gluten-free, as some couscous is made with wheat.
• Spices: Don’t be shy with the red chili powder and cumin powder! These are what give the salad that lovely Indian-inspired warmth. You can adjust the amount of red chili powder to your liking, of course.
• Herbs & Veggies: Fresh parsley, cucumber, and onion are key for that refreshing crunch. Don’t skimp on the parsley – it really brightens everything up.
• Stock: Using a good quality chicken or vegetable stock really adds depth of flavor. If you have homemade, even better!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring the chicken or vegetable stock to a boil in a pot. Once boiling, pour it over the couscous in a large bowl.
2. Stir in the olive oil, red chili powder, cumin powder, and garlic powder. Give it a good mix!
3. Now, cover the bowl tightly with plastic wrap. This is important! Let it sit for 5-8 minutes, allowing the couscous to absorb all that flavorful liquid.
4. After 5-8 minutes, fluff the couscous with a fork. It should be light and airy.
5. Add the dried cranberries, chopped onion, chopped cucumber, and fresh parsley.
6. Season with salt, pepper, and lemon juice. Mix everything thoroughly to make sure all the ingredients are evenly combined.

Expert Tips

• Don’t overcook the couscous! It should be tender but still have a slight bite.
• Taste as you go and adjust the seasoning to your liking.
• For extra flavor, toast the cumin powder in a dry pan for a minute before adding it to the stock. It really brings out the aroma.

Variations

• My Family’s Favorite: My kids love it when I add a handful of chopped mango for extra sweetness.
• Spicy Kick: If you like things really spicy, add a pinch of cayenne pepper along with the red chili powder.
• Nutty Crunch: Toasted slivered almonds or pistachios would add a lovely crunch.

Vegan Adaptation

This recipe is super easy to make vegan! Just use vegetable stock instead of chicken stock. That’s it!

Gluten-Free Adaptation

Couscous is traditionally made from semolina, which contains gluten. However, you can easily find gluten-free couscous made from rice or corn. Just double-check the packaging to be sure.

Spice Level Adjustment

Want to tone down the spice? Simply reduce the amount of red chili powder. Or, if you’re a spice fiend, feel free to add a little more!

Festival Adaptation

This salad is a fantastic side dish to serve during festive meals like Diwali or Eid. It adds a refreshing contrast to richer, heavier dishes.

Serving Suggestions

This cranberry couscous salad is incredibly versatile.

• Serve it as a side dish with grilled chicken, fish, or lamb.
• It’s also delicious with vegetarian dishes like lentil curry or vegetable biryani.
• Pack it for a picnic or lunchbox – it travels well!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The couscous may absorb some of the dressing over time, so you might want to add a little extra lemon juice before serving.

FAQs

Is this salad best served warm or cold?

You can enjoy it either way! It’s delicious served warm right after making it, but it’s also fantastic chilled. I often make it ahead of time and let it cool completely for a refreshing summer salad.

Can I use a different type of dried fruit instead of cranberries?

Absolutely! Raisins, chopped apricots, or even dried cherries would work well.

What if I don’t have fresh parsley? Can I use dried?

While fresh parsley is best, you can use dried parsley in a pinch. Use about 1 tablespoon of dried parsley for every handful of fresh.

Can this salad be made ahead of time? If so, how long will it keep?

Yes, you can definitely make it ahead! It will keep in the refrigerator for up to 3 days.

Could I add protein to make this a complete meal? What would you suggest?

Definitely! Grilled chicken, chickpeas, or even crumbled feta cheese would be delicious additions.