Couscous and Mint Salad and Tea
Boil the broth with star anise and turmeric. Stir in the couscous. Remove from heat, and cover for about 10 minutes. Use a fork to fluff the couscous. Add 2 tablespoons olive oil and the lime juice. Season with salt and pepper and set aside.
Meanwhile, rinse the scallions and cut into 2 to 3 cm (approximately 3/4 inch) long pieces. Rinse and halve the tomatoes. Rinse the bell pepper, dry, halve and remove seeds and ribs. Cut into rings. Wash the grapes and drain.
Sauté the scallions in 1 to 2 tablespoons olive oil. Remove from the heat and add the tomatoes, bell peppers, and grapes. Season with salt and pepper and serve served on couscous.