A healthy Turmeric Couscous Salad Recipe that takes just about 15 minutes to prepare. This is such a quick and easy weeknight dinner solution!
What is couscous and types of couscous:
Couscous is a type of pasta made from semolina (ground durum wheat) and water. It originated in Algeria and Morocco and has since become very popular and versatile. It works as a main dish, as a side dish, it's great in a salad, in a soup. I keep all types of couscous in my pantry; it never gets boring. Combine it with sweet, or savory ingredients and you'll have a different dish every time.
The most common types of couscous are Moroccan and Israeli Couscous (a.k.a. pearl couscous). Moroccan couscous is tiny. The smallest there is! Israeli couscous is larger than Moroccan couscous and looks similar to very tiny pasta. Because of its larger size, it takes a bit longer to cook than Moroccan couscous.
Best couscous to use for this Turmeric Couscous Salad Recipe:
I really like using Israeli couscous in this salad. The pallets are a perfect size. They're not too small to get lost in the salad and not large to overwhelm the salad. They just blend so well with other salad ingredients. It doesn't take long to cook either.
How to make Turmeric Couscous:
Follow directions on the couscous packaging and simply add salt, turmeric, and ground black pepper to the water while the couscous is cooking.
Adding ground black pepper is completely optional, however, it will enhance absorption of turmeric and its health benefits.
The couscous salad dressing:
This salad dressing heightens the flavors of the salad! And it is so simple to make. The dressing is simply a little bit of:
- lemon juice
- olive oil
- and some salt and pepper
These are also a must-try:
Turmeric Couscous Salad Recipe
For the salad you'll need:
- 1 cup dry couscous
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper optional
- 1/2 teaspoon turmeric seasoning
- 12 cherry tomatoes sliced in half, lengthwise
- 2 medium cucumbers diced
- 1/4 red onion sliced
- 1/2 cup fresh cilantro chopped
- 1 cup Kalamata olives pitted and sliced
- 1 tablespoon capers optional
For the dressing you'll need:
- 1 garlic clove minced
- 1 tablespoon mayonnaise
- 1/2 lemon juice of
- 2 tablespoons extra virgin olive oil
- 1 pinch each salt and pepper
- cook the couscous: Cook the couscous in boiling water seasoned with 1/2 teaspoon of salt, 1/4 teaspoon ground black pepper and 1/2 teaspoon of turmeric. Because cooking times depend on the size of the couscous you have, follow the directions on the couscous package to cook 1 cup of dry couscous in the seasoned water. Allow cooked couscous to cool.
- prepare the vegetables: While the couscous is cooking, slice the cherry tomatoes in half, lengthwise, dice the cucumbers ( I cut each cucumber into quarters lengthwise and then dice each quarter into small slices), thinly slice the red onion, chop the cilantro, and slice the pitted Kalamata olives. Transfer all vegetables to a large mixing bowl and add the capers, if using.
- prepare the dressing: while the couscous is cooling, combine all dressing ingredients in a small mixing bowl or a small mason jar and stir well.
- combine: add the cooled couscous (about 3 cups, cooked) to the mixing bowl with the vegetables and dress the salad with two tablespoons of the dressing. Stir well. Add more dressing to taste, if desired. Refrigerate the leftover dressing and use it within one week.
- Store leftovers in the refrigerator and reheat in the oven (in an oven-safe dish), or in the microwave.