Add olive oil and turmeric to a pan (with a tight fitting lid) over medium heat.
Toast the turmeric for one minute, stirring frequently, until bright yellow and sizzzling.
Add the couscous and toast for 2-3 minutes or until some of the pearls are slightly browned.
Slowly, add in the water, little by little, so it stays boiling.
Once the water starts to fully boil again, stir, cover and let simmer on low for 12 minutes.
Remove from the heat, remove the lid, and fluff the couscous.
Pour the cooked couscous into another bowl and let it cool slightly for 5-10 minutes.
Now add the juice from 1 large orange, the juice from 1 small lime and a pinch of salt and stir.
Then add the pecans, scallions, mint and feta and toss one more time.
Store in the fridge and eat cold.