Cranberry Couscous Recipe
Cranberry Couscous Recipe photo by Taste of Home

Cranberry Couscous Recipe

Read Reviews
4.5 6 7
Publisher Photo
Although it looks like a grain, couscous is actually a type of pasta. The couscous pellets cook very quickly due to their small size. You’ll find it near the Middle Eastern or Mediterranean foods.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 1 can (14-1/2 ounces) chicken broth
  • 1 tablespoon butter
  • 1-1/2 cups uncooked couscous
  • 1/4 cup dried cranberries, chopped
  • 3 tablespoons chopped green onions

Nutritional Facts

3/4 cup: 202 calories, 3g fat (1g saturated fat), 5mg cholesterol, 295mg sodium, 39g carbohydrate (5g sugars, 2g fiber), 7g protein


  1. Bring broth and butter to a boil in a large saucepan. Stir in the couscous, cranberries and onions. Remove from the heat. Cover and let stand for 5 minutes or until broth is absorbed. Fluff with a fork. Yield: 6 servings.
Originally published as Cranberry Couscous in Weeknight Cooking Made Easy Annual 2005, p258

Reviews for Cranberry Couscous

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 11, 2015

"OK but nothing special as written. I would try some of the additions others mentioned next time."

Reviewed Sep. 2, 2012

"This couscous is absolutely delicious! I made homemade chicken stock and added extra cranberries and onions and just a pinch of salt. The result was amazing. I will definitely make this again."

Reviewed Jan. 2, 2012

"I had some leftover mulled cranberry drink and dried cherries from the Christmas holiday, so I substituted the broth and cranberries with these ingredients. It had a very pleasant fruity flavor and was a nice breakfast treat. I'm sure it would be equally good as a side dish with chicken or pork."

Reviewed Jul. 5, 2011


Reviewed Apr. 7, 2011

"One of my favorite recipes I've made countless times since it was published in 2005. It was one of those recipes that (at the time) I thought the combination of ingredients was so weird/unusual that I just had to try it. And I've loved it ever since!"

Loading Image