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Turkish Couscous Salad: How to Make The Dish

Turkish-style couscous salad recipe

Turkish couscous salad is a light dish that goes well with meat dishes not only in the summer months. To prepare 4 portions of the so-called “Kizir” you need 230 g couscous, 2 tbsp tomato paste, 250 ml bouillon, 1 spring onion, 1 cucumber, 1 clove of garlic, 1 tbsp olive oil, 1 red pepper, 1 tsp parsley, 1 tsp dill, 1 tomato, 1 tablespoon lemon juice, salt, and pepper.

  1. Place the couscous in a large bowl and cover with the boiling water broth.
  2. Let everything steep for 10 minutes. Add some salt and pepper and stir in the tomato paste.
  3. Clean the spring onions and cut them into rings.
  4. Wash, halve, and dice the peppers. Remove the cores.
  5. Wash and dice the tomatoes and the cucumber.
  6. Peel the garlic and chop it up small.
  7. Wash the parsley and dill and also chop both ingredients finely.
  8. Now put everything in the bowl with the couscous and season the salad with olive oil, lemon juice, dill, parsley, salt, and pepper.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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