CousCous with Pistachios, Apricots and Cranberries

Ingredients

• 340 g (2 cups)Israeli or pearl couscous
• About 300 g (2 cups)dried fruit, such as apricots, cranberries or dried cherries, chopped into bite-sized pieces
• 90 g (¾ cup)chopped pistachios
• 15 g (¼ cup)chopped mint
• 80 ml (⅓ cup)extra-virgin olive oil
• 2 tablespoonsminced shallots
• 2 teaspoonsDijon mustard
• 30 ml (2 tablespoons)golden balsamic vinegar
• 1–2 teaspoonshoney, to taste
• To tastekosher salt and freshly ground black pepper

Instructions

1. 1

   Cook and dress

   Cook the couscous according to the packet directions, then fluff it and put it in a large bowl with the chopped fruit, pistachios and mint. Add the olive oil, shallots, Dijon mustard, golden balsamic vinegar, honey, and a few pinches of salt and pepper to a small jar. Seal and shake well, then adjust the honey, salt and pepper to taste. Pour the dressing over the couscous mixture and stir to combine. Serve warm or cold; for a cold salad, refrigerate for 1–2 hours or up to overnight so the flavours can meld.

What is pearl couscous salad?

Pearl couscous, also called Israeli couscous, is made of small toasted wheat granules with a pleasantly chewy texture. This salad pairs it with sweet dried fruit, crunchy pistachios and fresh mint.

The recipe brings together familiar pantry ingredients rather than relying on a specific regional tradition. A sharp, lightly sweet shallot vinaigrette ties the mix together, and the salad works warm or at room temperature.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 16g protein, 127g carbs, 26g fat.

Most of the carbohydrates come from the couscous and dried fruit, while olive oil and pistachios contribute much of the fat. The couscous and pistachios also provide some protein. Pair a serving with vegetables and a protein-rich food such as chickpeas to make a more balanced plate.

Choose the fruit and nuts

Dried fruit: Apricots, cranberries and dried cherries all work; chop larger pieces into bite-sized pieces so they distribute through the couscous.

Pistachios: Chopped nuts add crunch and a savoury contrast to the fruit. Use unsalted pistachios if you want more control over the seasoning.

Build the vinaigrette

Shallots and mustard: Minced shallots bring a mild onion flavour, while Dijon helps the oil and vinegar combine when shaken.

Sweetness and tang: Golden balsamic vinegar gives the dressing acidity, and honey softens its edge. Start with the lower amount of honey, then taste and add more if needed.

Get the couscous texture right

Follow the packet directions for the couscous, since cooking times and water amounts can vary by brand. Fluff it before adding the other ingredients so the pearls separate rather than clumping together.

Let the couscous drain or steam off excess water if the packet method leaves it wet. A less watery base helps the vinaigrette coat the salad instead of pooling at the bottom.

Serve it warm or chilled

Warm salad: Toss the dressing through the couscous while it is still warm for a soft, fragrant side dish.

Chilled salad: Refrigerate it for 1–2 hours or up to overnight to give the flavours time to mingle. Taste again before serving, as cold temperatures can make seasoning seem less pronounced.

Round out the meal

As a side, serve the couscous alongside roasted vegetables, grilled fish or chicken. For a vegetarian plate, pair it with a simple green salad or roast vegetables and a source of protein such as chickpeas.

Recipe notes & tips

• Chop the dried fruit evenly so each serving gets a good mix.
• Shake the dressing just before pouring it over the couscous.
• Add the honey gradually and taste before using the full amount.
• Season the salad after dressing it, since the pistachios and dried fruit may already contribute flavour.
• If making it ahead, reserve a little mint to scatter over the salad just before serving.

Variations

• Use different dried fruit: Combine chopped apricots with cranberries or dried cherries.
• Swap the nuts: Use chopped almonds or walnuts in place of pistachios.
• Add chickpeas: Stir in drained chickpeas for a more substantial vegetarian main.
• Use lemon: Replace some of the balsamic vinegar with lemon juice for a brighter dressing.
• Add fresh herbs: Mix in chopped parsley alongside the mint.

Common mistakes to avoid

• Overcooking the couscous: Follow the packet timing and check for tender, distinct pearls.
• Leaving fruit in large pieces: Chop it to bite size so it is easy to eat with the couscous.
• Adding all the honey at once: Begin with 1 teaspoon, taste the dressing and adjust.
• Skipping the final seasoning check: Taste after tossing and add salt or pepper as needed.
• Serving it straight from the fridge without tasting: Check the seasoning again and adjust before serving.

How to store

Store leftovers in a covered container in the refrigerator for up to 3 days. Serve chilled or bring to room temperature; if you prefer it warm, reheat gently in the microwave, stirring once, or in a pan with a small splash of water.

Frequently asked questions