Prepare Turmeric Ginger Infused Stock: add chicken or vegetable stock to a medium saucepan; heat to just below a simmer. Turn off heat, add 20 grams Turmeric Ginger tea & cover. Infuse for 7 minutes, strain fully.
Gently heat olive oil in a medium saucepan.
Add shallot and garlic; sauté until softened.
Stir in pearl couscous; increase heat to medium.
Sauté until couscous is lightly toasted, about 5 minutes.
Season with salt & pepper.
Add infused stock; bring to a boil, then reduce heat to a simmer and cover.
Cook until the liquid is absorbed, about 12-15 minutes.
Off heat, remove lid and fold in remaining ingredients.
Adjust seasoning as needed with salt & pepper.
Garnish with drizzle of extra virgin olive oil & balsamic glaze.
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