Mediterranean Pearl Couscous Salad

Directions

Cook the couscous:

1. Bring a large pot of salted water to a boil. Stir in the turmeric and couscous. Boil for 8–10 minutes until al dente, then drain and let cool slightly in a large mixing bowl.

Roast the zucchini:

1. Preheat oven to 425°F (220°C). Slice the zucchini into ¾-inch thick rounds or lengthwise strips. Toss with a little olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes, flipping once, until golden and tender. Let cool, then chop into bite-size pieces.

Prep the vegetables and herbs:

1. While the couscous and zucchini are cooking/cooling:

   ○ Dice the red bell pepper and cucumbers.

   ○ Halve the olives.

   ○ Roughly chop the parsley.

Assemble the salad:

1. Add the roasted zucchini, diced vegetables, olives, parsley, and crumbled feta to the bowl of couscous.

   Squeeze in the lemon or lime juice, season generously with flaky sea salt and black pepper, and drizzle generously with kyoord olive oil.

Toss and serve:

1. Mix everything together until well combined. Taste and adjust seasoning if needed.

Garnish (optional):

1. Scatter with edible flowers, chopped mint, or chives for a colorful finish.