Pearl Couscous Salad

-1 Add the pearled couscous to a pot with 1 tbsp of olive oil. Toast on medium heat for 2-3 minutes, until the couscous is slightly browned. 
-1 Add in the turmeric, cinnamon and salt and toss together with the toasted couscous for another minute.
-1 Pour the water into the pot, cover it and bring it to a boil. Once boiling, reduce to simmer and cook for 10-12 minutes, until all of the water is absorbed.
-1 Once done, set aside and let cool for 10 minutes. Fluff with a fork and adjust salt if needed.
-1 Mix the dressing together and toss it with the salad. 
-1 When the couscous has cooled, add it to a large bowl and add all of the salad toppings. 
-1 Top with fresh parsley and extra feta cheese.
-1 Leftovers will stay fresh in the fridge for up to 5-6 days. You can serve this cold or at room temp.