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Toasted Pearl Couscous with Sweet Potato and Cranberries

4 to 6 Servings

1 hour 25 minutes active

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This salad combines couscous with cinnamon-roasted pecans and chunks of tender sweet potato. Quick-pickled onion and dried cranberries lend pops of color and tangy flavor. We use pearl couscous, also known as Israeli couscous, which actually is a type of pasta. To bring out its wheaty, nutty taste, we first toast the couscous with a little olive oil before simmering with water. This autumnal salad is easy enough for a weeknight meal, but also is a perfect addition to a holiday dinner, especially since it’s delicious served at room temperature. If you like, garnish with crumbled fresh goat cheese.

4 to 6


1 hour

25 minutes active


  • ½

    teaspoon ground cinnamon

  • Kosher salt and ground black pepper


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Emily V.
June 7, 2023
Perfect weeknight dinner
Since finding this recipe I’ve made it at least every other week - so easy to put together, very tasty, and wonderful the next day for lunch.
Ami F.
February 6, 2023
In the Rotation
I've made this three times in the last two months. Absolutely love it and love that I can use the container I can store it in to do most of the work. Thoughtful and streamlined recipe.
Suzanna Y.
November 19, 2022
Delicious and simple dish
I made this as a side dish with broiled salmon. Since I had guests over, I prepped the components ahead of time. It was very easy to make and I was able to cook and talk to my guests at the same time. My husband who dislikes sweet potato loved this dish!
Priyanka V.
January 27, 2024
Easy to make. I substituted cashews for the pecans due to allergies and it all turned out great. Will definitely make again!