This couscous has chewy cranberries, fresh mint, and a citrus dressing. Side dishes are tricky to have energy for or coordination for, but this has just a few ingredients and is great made ahead of time – who doesn’t need a dinner head start?!
Turmeric Couscous Salad
Ingredients (for 4):
1 cup Israeli couscous
1/2 cup dried cranberries
3/4 cup orange juice (mine was orange tangerine)
2 tablespoons olive oil
1 tablespoon turmeric
Cook the couscous and allow it to cool.
Mix in the juice, olive oil, cranberries, turmeric, and fresh mint. Add a sprinkle of salt and pepper to taste.
Chill until serving.
Add another splash of juice before serving, if needed.
We have so so much mint so I could have added even more. The orange juice dressing and the fresh mint are really the dominant flavors here.
This was nice for variety since the kids will eat any form of pasta anytime but the turmeric added a pop of color we don’t see all the time. One kid ate tons, one ate some without strong feelings either way but overall I’d say it’s a winner and something I’d make again. The sweetness goes well with sausages or grilled chicken or falafel, or would definitely be of interest at your next BBQ!