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Mediterranean Harvest Couscous

If stuffing and salad had a Mediterranean baby, this would be it. Light, nutty, and a little sweet — this couscous dish brings brightness to a Thanksgiving table full of heavy sides. The lemon and olive oil make it taste alive, while the toasted walnuts and cranberries add crunch and color. It’s the kind of dish that makes you pause mid-bite and think, oh, that’s different — in the best way.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

Base:
  • 1 ½ cups couscous regular or pearl
  • 1 ¾ cups liquid — choose your path:
  • 🌿 Classic Cozy: Low-sodium vegetable or chicken broth
  • 🍋 Light Mediterranean: Hot water + pinch of sea salt + drizzle of olive oil
  • 2 tbsp extra virgin olive oil plus more for finishing
Mix-ins:
  • 1 bunch green onions thinly sliced (white and green parts separated)
  • ½ cup dried cranberries
  • ½ cup chopped walnuts toasted
  • Zest and juice of 1 lemon
  • Sea salt and black pepper to taste
  • Optional: chopped parsley or mint for garnish

Method
 

Toast the couscous (optional but delicious):
  1. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the couscous and stir for 2–3 minutes until lightly golden and fragrant.
Add liquid and cook:
  1. Pour in your choice of broth or salted hot water. Bring to a simmer, cover, and cook per package instructions (about 5 minutes for regular couscous, 10 minutes for pearl). Remove from heat and let it sit covered for 5 minutes.
Sauté the onions:
  1. While the couscous steams, heat the remaining olive oil in a skillet. Add the white parts of the green onions and sauté 2–3 minutes until soft. Stir in the green parts just before removing from heat.
Combine and toss:
  1. Fluff the couscous with a fork. Stir in the sautéed onions, cranberries, toasted walnuts, lemon zest, and juice. Season with salt and pepper. Drizzle with a little more olive oil to finish.
  2. Adjust with extra lemon juice or a pinch of salt if needed. Top with parsley or mint for a fresh, colorful finish.

Notes

This dish is a love letter to simplicity — olive oil instead of butter, lemon instead of heavy cream. It’s proof that you can celebrate with flavor and feel good after the meal.
Try pairing it with:
  • Roasted turkey or chicken with lemon and rosemary
  • Balsamic-glazed vegetables
  • A crisp white wine like Vermentino or Pinot Grigio

Tip from the Coast

Serve it warm for a cozy, Thanksgiving vibe — or chill it and serve as a refreshing salad the next day. It’s the side dish that fits into any moment, just like the Mediterranean lifestyle itself.