How to Tips Appetizing Turkish Couscous

How to Tips Appetizing Turkish Couscous Delicious, fresh and tasty.

Turkish Couscous. Place the couscous, cumin, paprika and a big pinch of salt into a bowl. Stir to combine, then pour over just enough boiling water to cover the couscous. Meanwhile, finely chop the onion, cucumber, tomatoes and chilli (I leave the seeds in, but deseed if you prefer).

You can easily make this couscous salad recipe a few hours, or even a day in advance if you like.

Add the couscous, stir and pour in the hot broth.

Salt and sprinkle black pepper to taste, leave to come to a boil again, then lower the heat, close with the lid and leave to boil until it takes in the water.

You can cook Turkish Couscous using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Turkish Couscous

1. You need 1 cup of instant couscous.

2. It’s 1 cup of stock of your choice or water.

3. It’s 3 of purple onions.

4. Prepare 1 of green onion.

5. You need 1 of garlic clove.

6. Prepare 2 tbsp of tomato paste.

7. Prepare 1 bunch of fresh parsley.

8. Prepare 1 of fresh lemon juice.

9. You need 1 of good quality olive oil.

10. Prepare 1 of salt and pepper.

11. It’s 1 of paprika.

12. You need 1 of cayenne pepper or chilli flakes.

Turkish Couscous Can be served warm or cold.

Turkish couscous with gizzard sauce My love for couscous was what inspired me to get the Turkish couscous and use the method for Nigerian couscous,Even though the Turkish couscous is a bit more easy to cook than Nigerian couscous but all the same couscous still remains couscous to me especially when it comes out nice Turkish Couscous Salad - Appetizer, Side Dish Turkish cuisine is a fusion and modification of Mediterranean, Central Asian, Balkan, Middle Eastern and Caucasian cuisines.

Here is the recipe of mostly served salad that serves with kabobs and grills etc as a side dish.

You may enjoy it as light meal also.

Turkish Couscous step by step

1. Put your couscous and water in a microwave safe bowl, microwaving for 1min30 or until most of the liquid is absorbed, then take it out and cover it with a plate. Alternatively, you can cook the couscous on the stove.

2. Set couscous aside. Meanwhile, heat some oil in a frying pan over medium heat and add chilli flakes. Fry for 30 seconds then add onions (dont add the green onion yet).

3. When onions are translucent and slightly browned, add garlic. Then add paprika, tomato paste, salt and pepper.

4. Add cooked couscous, fry for a few seconds then take off heat, drizzle with olive oil, lemon juice and garnish with fresh parsley and green onions. Enjoy :).

Lemon juice - This is the flavor base of our dressing.

White wine vinegar - We need a bigger acidity kick and white wine vinegar adds some nice complexity.

Olive oil - Feel free to use a nice olive oil as we won't be cooking this dish.

Garlic - Use as much or little as you like.

Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes.