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–+ servings
turmeric couscous

Turmeric Couscous with Feta, Dried Cranberries & Pecans

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This turmeric couscous recipe is inspired by one of my favorite salads at Whole Foods! It's light, flavorful, and perfect for summertime! It's so good whether served as a vegetarian side dish or scooped on top of some arugula with balsamic dressing.
Course Salad, side
Cuisine American, Mediterranean, middle eastern
Keyword couscous, feta, quick side dish, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6 people

Ingredients

  • 1 tablespoon olive oil
  • ½ teaspoon turmeric
  • 1 ⅓ cup israeli couscous
  • ½ cup dried cranberries
  • 1 ¾ cup water
  • 1 large orange juiced (or ⅓ cup orange juice)
  • 1 small lime juiced (or 1 tbsp)
  • ½ cup pecans roughly chopped
  • ¼ cup scallions finely diced
  • 1 tablespoon fresh mint roughly chopped
  • 4 oz feta crumbled

Instructions

  • 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 cranberries, 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.

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