Turmeric Couscous With Grapes and Pine Nuts

This side dish is inspired by Middle-Eastern and Asian cuisines.

  • Yield: Makes 4 servings
Turmeric Couscous With Grapes and Pine Nuts

Photography: Maria Robledo

Source: Body+Soul, October 2005


  • 2 green-tea bags
  • 1/2 teaspoon salt
  • 1 tablespoon fresh turmeric minced, or 1 teaspoon turmeric powder
  • 1 1/2 cups couscous
  • 1/4 cup freshly squeezed lemon juice
  • 3 garlic cloves, minced
  • 1/3 cup light olive oil
  • 1 cup small seedless red grapes halved
  • 1 small cucumber, peeled, seeded, and diced
  • 3/4 cup toasted pine nuts
  • 1/4 cup fresh basil shredded


  1. In a medium saucepan, bring two cups of water to a boil. Add tea bags. Remove from heat and steep tea for 2 minutes. Remove and discard tea bags.

  2. Add salt, turmeric, and couscous to pan. Stir and cover. Simmer over very low heat for 5 minutes or until the liquid is absorbed. Remove from heat and let stand for 2 to 3 minutes.

  3. Add lemon juice, garlic, and oil; fluff with a fork. Let it cool a bit.

  4. Stir in grapes and cucumber. Garnish with pine nuts and basil.


Be the first to comment!