Kisir – Couscous – Turkish Bulgur Salad

Ingredients for 8 servings:

• 400 g bulgur, fine
• 3 tbsp tomato paste
• 1 tbsp paprika paste, spicy
• 200 ml water, hot
• 1 bunch of mint
• 1 bunch of parsley
• 5 tbsp olive oil
• 4 tbsp pomegranate vinegar
• some lemon juice
• 1 bunch of spring onions
• 2 tsp chili powder, more or less to taste
• 1 pinch(s) cumin powder
• 3 tsp salt
• 2 tsp pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Place the bulgur in a bowl with a lid and pour in the water. Cover and set aside. Let the bulgur soak for about 30 minutes. Meanwhile, finely chop the mint and parsley. You can also use a blender. Then cut the green parts of the spring onions into finger-thick rings. After the 30 minutes of soaking time, crumble the bulgur slightly with your hands. Now add all the spices and the remaining ingredients, except the spring onions. Adjust the chili powder to taste or omit it, as you prefer. The spring onions break easily when kneading and then don’t look as nice in the salad. They are folded in at the end. Tip: If you like, you can mix other vegetables, such as tomatoes, cucumbers, peppers, iceberg lettuce, etc., into the salad. I use very finely chopped cucumbers, as this makes the kisir a bit juicier.