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Lemon Turmeric Pearl Couscous Recipe

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4 from 35 reviews

This refreshing Lemon Turmeric Pearl Couscous salad combines earthy turmeric-flavored couscous with crisp cucumber, sharp red onion, and tangy feta cheese. Brightened with fresh lemon juice and herbs like dill and parsley, it's a light yet flavorful dish perfect for a quick lunch or as a side for dinner.

Ingredients

Main Ingredients

  • 1 cup turmeric pearl couscous
  • 1½ cups water
  • ½ cucumber, diced
  • ½ small red onion, diced
  • 3 tbsp crumbed feta cheese
  • 1 tbsp parsley, finely chopped
  • 1 tbsp dill, finely chopped
  • 4 tbsp olive oil
  • 2½ tbsp fresh lemon juice

Instructions

  1. Cook the couscous: Bring 1½ cups of water to a boil, then add 1 cup of turmeric pearl couscous. Cook according to package instructions, typically for 8-15 minutes, until tender. Stir in 2 tbsp of olive oil, then transfer the couscous to a sealed container and refrigerate for at least 30 minutes to cool and set.
  2. Prepare the vegetables and herbs: While the couscous cools, finely chop 1 tbsp each of fresh dill and parsley. Dice ½ cucumber and ½ small red onion and place all these chopped ingredients into a mixing bowl.
  3. Combine and serve: After the couscous has cooled, gently fluff it with a spoon to break up any clumps. Add the couscous to the bowl with the vegetables and herbs. Stir in 3 tbsp crumbed feta, 2½ tbsp fresh lemon juice, and the remaining 2 tbsp olive oil. Mix gently until well combined. Serve chilled or at room temperature.

Notes

  • Ensure the couscous is fully cooled before mixing to prevent the feta from melting.
  • You can substitute feta with a vegan cheese alternative for a dairy-free option.
  • Add cherry tomatoes or bell peppers for extra color and flavor.
  • This salad can be made a few hours ahead and stored in the refrigerator.
  • Adjust olive oil and lemon juice to taste for desired tanginess and richness.