Turmeric seems to be all-the-rage right now in all sorts of recipes. I am a big fan of the golden, good-for-you spice not only for its health benefits, but for its earthy flavor as well.  Fresh turmeric root is a staple in my fridge these days not only to throw on top of roast veggies, but to add into salad dressings, eggs and even my beloved cups of green tea.  Products already infused with turmeric are also popping up everywhere; take this lovely pearled cous cous that I found in the market that is already flavored with the golden spice for example.

I cooked the turmeric pearled cous cous in rich, homemade chicken stock for added flavor, and then tossed it together with creamy cubes of feta cheese, crunchy raw cucumbers, fresh herbs, lemon juice, olive oil, buttery chickpeas and sweet golden raisins.  A hearty and healthy side dish that paired perfectly with some grilled lamb chops and balsamic-roasted Brussels sprouts, but I can see it standing on its own as a vegetarian main dish (if you swapped the chicken stock for veggie stock) or as a side dish for a cumin and coriander roast chicken or pork tenderloin.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: chickpeas, cous cous, cucumbers, feta cheese, fresh parsley, golden raisins, lemon juice, olive oil, pearled cous cous, side dish, turmeric, turmeric pearled cous cous