Lemon Turmeric Pearl Couscous
This pearl couscous recipe is made bright with lemon, fresh with dill and cucumber, and exciting with feta crumbles! It’s a perfect side dish for any spring meal, and takes just 20 minutes to make, with just a little cooling time for the couscous!
Servings: 5 people
Calories: 268kcal
Equipment
- pot - to boil couscous
- cutting board and sharp knife
- mixing bowl
Ingredients
- 1 cup turmeric pearl couscous
- 1½ cups water
- ½ cucumber - diced
- ½ small red onion - diced
- 3 tbsp. crumbed feta
- 1 tbsp. parsley - finely chopped
- 1 tbsp. dill - finely chopped
- 4 tbsp. olive oil
- 2½ tbsp. fresh lemon juice
Instructions
- Follow instructions for pearl couscous on packaging (usually bringing water to a boil and boiling couscous for 8-15 minutes). Add 2 tbsp. olive oil. Once finished, place in a sealed container. Refrigerate for at least a half hour to cool.
- While couscous cools, finely chop 1 tbsp. fresh dill and 1 tbsp. fresh parsley. Dice ½ cucumber and ½ small red onion. Place cut vegetables in a mixing bowl.
- Once couscous is cool, gently break it up with a spoon in the container if it has stuck together while cooling. Add it to the mixing bowl with vegetables, 3 tbsp. crumbed feta, 2½ tbsp. fresh lemon juice and 2 tbsp. olive oil. Give it a gentle stir and serve.
Notes
If you can't find turmeric couscous, simply add ½ tsp. turmeric to water when boiling couscous.
This recipe will last for 5 days if placed in a sealed container and refrigerated. However, it tastes freshest if served within 8-12 hours of making.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Nutrition
Serving: 3oz. | Calories: 268kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 111mg | Potassium: 165mg | Fiber: 2g | Sugar: 1g | Vitamin A: 537IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 1mg