In celebration of National Herb Week, and the Herb of the Year 2026, which is Turmeric, we served a Cous Cous Salad at our Garden Tour this past week. Many guests requested the recipe.
Cous Cous Salad
1 cup couscous
1 cup water
1 teaspoon ground turmeric
1 tablespoon olive oil
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1 teaspoon lemon zest
Bring the water to a boil, add the cous cous, turmeric and olive oil. Remove from heat, cover, and let sit for 5 minutes. Fluff with fork. Add chickpeas, and remaining ingredients. Toss gently. Add salt and pepper, if desired. Chill and serve.
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| Garden Tour by Susanna Reppert Brill |