Cranberry Pearl Couscous Salad Recipe


  • 1 cup, uncooked Original Pearl Couscous
  • 1/2 cup onion, chopped
  • 2 teaspoons olive oil
  • 1 1/2 cups chicken broth
  • 1/4 cup dried chopped cranberries
  • 1/4 cup sliced almonds, toasted
  • salt and pepper, optional
  • Fresh parsley for garnish


  • In saucepan, saute onion in oil until tender. Stire in the couscous; cook and stir until slightly toasted. Cover with the broth; bring to a boil.
  • Reduce heat and simmer about 10 minutes or until liquid is absorbed. Stir in the cranberries and almonds.
  • Remove from heat and let stand covered 10 minutes.
  • Fluff with fork. Season with salt and pepper if desired. Garnish with parsley.