Thanksgiving Couscous

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.

Course Side Dish

Keyword carrots, celery, couscous, cranberries, onions, pearl couscous, rosemary, Thanksgiving, thyme, vegetable broth

Prep Time 10

Cook Time 20

Servings as a side

Calories 241kcal

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

https://wellandfull.com/2025/11/thanksgiving-couscous/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)