This easy Christmas Couscous is a festive recipe that brings together warm spices, dried cranberries, and bright pomegranate seeds in a 15-minute, no-fuss side dish.
The holidays are my favorite time to lean into warm, comforting dishes that also bring a little sparkle to the table.
This Christmas Couscous is just that: a festive side dish that’s quick, flavorful, and packed with seasonal flair.
Think buttery, spiced couscous paired with the sweetness of dried cranberries, the tang of pomegranate seeds, and the fresh brightness of parsley. It’s a dish that tastes as good as it looks.
I first made this dish on a whim when I was short on time but wanted something that felt a little festive in the runup to Christmas. The results? Stunningly simple yet festive.
The warm spices, like cinnamon and nutmeg, give it that holiday warmth, while the cranberries and pomegranate add pops of sweetness and tartness that balance the savory notes perfectly.
Whether you’re planning your Christmas dinner menu or looking for a side dish that adds a bit of festive pizazz a regular weeknight meal, this couscous is a winner
If you're looking for other festive side dishes, then be sure to try Christmas Rice, Gorgonzola Brussels Sprouts, Brussels Sprout Slaw, or Boulangère Potatoes.
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Couscous
Couscous, often thought of as a grain, is actually a type of pasta made from semolina flour.
Originating in North Africa, it’s a staple in Moroccan, Algerian, and Tunisian cuisines.
Its quick-cooking nature and neutral flavor make it a perfect canvas for a variety of seasonings and mix-ins.
During the holidays, it’s a wonderful alternative to heavier starches like potatoes or rice, offering a light yet flavorful accompaniment to rich main dishes.
Why You'll Love This Recipe
- Quick and Easy: Ready in about 15 minutes, it’s perfect for last-minute holiday prep.
- Beautiful Presentation: The pops of red from the cranberries and pomegranate make it a showstopper.
- Packed with Flavor: Warm spices, sweet fruit, and fresh herbs create a harmonious taste.
- Versatile: Pairs well with a variety of mains, from roasted meats to vegetarian dishes.
- Customizable: Easy to adapt with different ingredients to suit your taste.
Ingredients
- Couscous: The star of the dish, it’s quick-cooking and perfect for absorbing the aromatic broth.
- Vegetable Broth: Infuses the couscous with savory flavor. Chicken broth works too.
- Butter: Adds richness and helps sauté the onion for a flavorful base.
- Diced Onion: Brings a mild sweetness and depth of flavor. Shallots work as a substitute.
- Dried Sage: A classic holiday herb that complements the spices.
- Ground Cinnamon and Nutmeg: Warm spices that give the dish its festive feel. Adjust to taste.
- Salt and Pepper: Essential for bringing out all the flavors.
- Dried Cranberries: Add sweetness and a chewy texture. Raisins or chopped dried apricots are good substitutes.
- Pomegranate Seeds: Provide a burst of tang and a fresh crunch. You can skip these or use chopped nuts instead.
- Fresh Parsley: Brightens the dish with its fresh, herbal notes. Cilantro can work in a pinch.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Heat the butter in a medium lidded saucepan or sauté pan over medium/low heat. Add the diced onion and sauté until the onion is soft and translucent, about 3-4 minutes.
Stir in the sage, cinnamon, nutmeg, salt, and pepper. Then stir in the broth and bring the mixture to a boil.
Stir in the couscous and dried cranberries, cover with the lid, then remove from the heat and leave for 10 minutes, or until the couscous is cooked and the liquid is absorbed.
Fluff with a fork and serve topped with the pomegranate seeds, and parsley.
Variations
- Swap dried cranberries for golden raisins or dried cherries.
- Use quinoa instead of couscous for a gluten-free option.
- Add toasted almonds or walnuts for extra crunch.
- Mix in some crumbled feta for a savory twist.
- Sprinkle with orange zest for added citrus notes.
- Use fresh mint instead of parsley for a Mediterranean vibe.
- Stir in cooked chickpeas for added protein.
Storage
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 1 month. Thaw in the fridge overnight and reheat gently.
- Make-Ahead: Prepare the couscous up to 1 day in advance and store without the parsley and pomegranate seeds. Add them just before serving for maximum freshness.
Top tips
- Fluff the Couscous: Use a fork to fluff the couscous after it’s cooked to prevent clumping.
- Use Fresh Spices: Old spices can lose their potency, so make sure yours are fresh.
- Toast the Couscous: For extra flavor, toast the dry couscous in a bit of butter before adding the broth.
- Don’t Skip the Rest Time: Letting the couscous sit covered ensures it fully absorbs the liquid.
- Taste and Adjust: Always taste the final dish and adjust salt or spices as needed.
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📖 Recipe
Christmas Couscous
Equipment
- Pot
Ingredients
- 1 tablespoon butter
- ¼ cup diced onion 40g
- ½ teaspoon dried sage
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon each salt and pepper
- 2 cups vegetable broth 475ml
- 2 cups couscous
- ½ cup dried cranberries 65g
- ¼ cup pomegranate seeds 40g
- 2 tablespoons fresh parsley chopped
Instructions
- Heat the butter in a medium lidded saucepan or sauté pan over medium/low heat. Add the diced onion and sauté until the onion is soft and translucent, about 3-4 minutes.
- Stir in the sage, cinnamon, nutmeg, salt, and pepper. Then stir in the broth and bring the mixture to a boil.
- Stir in the couscous and dried cranberries, cover with the lid, then remove from the heat and leave for 10 minutes, or until the couscous is cooked and the liquid is absorbed.
- Fluff with a fork and serve topped with the pomegranate seeds, and parsley.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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