A healthy Turmeric Couscous Salad Recipe that takes just about 15 minutes to prepare. This is such a quick and easy weeknight dinner solution! It's great as a salad, a side dish, or a main dish.
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.
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.
While the couscous is cooling, combine all dressing ingredients in a small mixing bowl or a small mason jar and stir well.
Add the cooled couscous 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.
Notes
After cooking the couscous, fluff it with a fork to prevent clumping.
Taste the salad before serving and adjust the seasoning as needed.
If time allows, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Be careful when working with turmeric; it can stain surfaces and clothing.