Finely chop the onion and mince the ginger.

Place a saucepan on medium heat and add 2 cups of water. Bring to a boil.

Add turmeric powder to the boiling water.

Place a pan on medium heat and add couscous.

Dry roast the couscous until golden brown.

Add the roasted couscous to the boiling water and mix well.

Simmer on low heat for 10-15 minutes until the water is absorbed and the couscous is cooked.

Turn off the heat, cover the pan, and let it sit for 10 minutes.

Fluff the couscous with a fork to remove lumps.

In a small bowl, combine cumin powder, lemon juice, orange juice, ginger, honey, olive oil, and lemon zest to create the dressing.

Mix well to combine the dressing ingredients.

Transfer the cooked couscous to a salad mixing bowl.

Add dried figs, apricots, coriander leaves, yellow bell pepper, red bell pepper, cranberries, and pistachios to the couscous.

Toss all ingredients together.

Drizzle the salad dressing over the salad and mix well.

Add salt and pepper to taste.

Serve the salad.