This Thanksgiving Couscous is the perfect easy, one-pot side dish that’ll go with just about everything! Made with chewy pearl couscous, cranberries, mirepoix, and fall herbs, this Thanksgiving Couscous is cozy yet light. It also happens to be completely vegan (though you’d never guess it)!
Cue the yearly, “how is it Thanksgiving already, where does the time go” spiel. It happens every year but time really does run away from you when you’re an adult! But (please excuse my inelegant segue) this recipe is perfect for those who are running short on time this year! This Thanksgiving Couscous is all made in one pot, and comes together pretty quickly.
It’s nothing too fancy – just your classic mirepoix (carrots, onions, and celery), plus some fall herbs. Oh, and some dried cranberries, which soften up during the simmer and add these perfect bites of tart sweetness. This recipe is such a winner in so many different ways, and I know you’ll love it! Enjoy! :)
For more Thanksgiving recipes, check out my full Thanksgiving Recipe Guide here! And for more sides, check out my Perfect Thanksgiving Salad or my Pumpkin Cauliflower Gratin (a top-rated recipe!).
Thanksgiving Couscous
Ingredients
- 2 Tbsp Olive Oil
- 1/2 Cup Chopped Celery
- 1/2 Cup Chopped Carrots
- 1/2 White or Yellow Onion
- 1/2 Tsp Salt or more, depending on your broth
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Dried Rosemary
- 1 Tsp Garlic Powder
- Black Pepper to taste
- 1 1/2 Cups Pearl Couscous
- 2 1/2 Cups Vegetable Broth
- 1/3 Cup Dried Cranberries
- 1/2 Cup Chopped Parsley
Instructions
- To begin, prep all of your veggies – cut the carrots, celery, and onion,
- In a large pot, bring the olive oil to medium-low heat. Add in the vegetables, and sauté for 4-5 minutes, or until the onions start to get translucent. Add in the salt, spices, and pepper, and stir for another 30 seconds.
- Add in the pearl couscous and dried cranberries, and stir to mix with all of the vegetables. Then, pour in 2 1/2 cups of vegetable broth, and stir until everything is mixed, being sure to gently scrape the bottom of the pot as you stir to loosen any browned bits.
- Bring the couscous to a boil. Once the broth is boiling, reduce heat to a low simmer and cover the pot. Simmer the couscous, covered, for 7-10 minutes, or until the liquid is gone, then take it off the heat. Do not stir while it's simmering!! Check often at the end of the simmer – be sure to turn off the heat once you no longer see liquid.
- From here, carefully taste your couscous. If the couscous is just right, let it cool with the lid off. If it's a little too al dente, leave the lid on and let the pot sit for 10 minutes for the steam to infuse. And if it's very al dente, drizzle in an extra 1-2 tbsp of broth and put the lid back on, letting the couscous sit for 10 minutes.
- When the couscous is cooled, pour it into your serving bowl and garnish with fresh parsley. Enjoy!
Notes
- This recipe will last 3-4 days in the fridge.
- I used this turmeric pearl couscous (affiliate link) for the recipe, but you can use regular plain pearl couscous!
Nutrition
Thanksgiving Couscous FAQs
How long does this Thanksgiving Couscous last?
This couscous will last 3-4 days in the fridge!
Can I make Thanksgiving Couscous ahead of time?
Yes! If making in advance, I recommend making it 1 day ahead for best taste and freshness.
What’s the difference between pearl couscous and regular couscous?
For this recipe, I used a turmeric pearl couscous (affiliate link), which is larger than regular couscous. Regular couscous is made from fine, small grains of durum wheat. Pearl couscous, on the other hand, is a larger, sphere-shaped grain.
Is couscous healthier than rice?
Not necessarily. Both are carbs, though couscous has gluten and rice does not. To get more fiber and protein, you can opt for whole wheat couscous!
Should you boil water before adding couscous?
In this recipe, you don’t need to boil the water before adding the couscous. Since everything cooks together, this step is omitted.
Can I add feta to this Thanksgiving Couscous?
Absolutely! Feta would be a delicious addition here, though it would mean the recipe is no longer vegan.
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
Leave a Reply