Turkish Kisir Tomato Couscous Salad Recipes

TURKISH KISIR (TOMATO COUSCOUS SALAD RECIPE)

Steps:

• 1. Bring the vegetable stock to a good boil. Transfer the couscous to a ceramic dish or glass bowl. Then add the hot stock and stir.
• 2. Cover the dish for 10 minutes until the vegetable stock is fully absorbed.
• 3. Once the couscous is cooked and tender, stir it with a fork. Break up any lumps. Pour the olive oil in a pan and place it over medium heat until hot. Add the tomato paste.
• 4. Stir and fry the paste for 2 minutes. Then add the chopped onion.
• 5. Take the pan off the heat and let the oily paste cool for about 5 minutes. Add the cooked couscous to the pan. Season with pepper and salt.
• 6. Stir well until the couscous is bright red. Add the chopped parsley and lemon juice.
• 7. Stir well. Then check the seasoning and add extra pepper, salt or lemon juice to taste. Transfer the tomato couscous to a serving bowl. Serve lukewarm or at room temperature.

KISIR

Steps:

• Heat the oil in a medium sized saucepan and sauté the onion to just take off the raw edge. Add the garlic and cook for another 30 secs or so. Add the cumin and chillies and cook for another 1 min. Stir in the tomato purée and 175ml boiling water. Add the bulgur, season, stir everything together, remove from the heat, cover and leave to sit for about 15 mins. The water should have been absorbed.
• Fork the grains to separate and aerate them, then add the tomatoes, walnuts, pomegranate seeds and herbs and fork them through. Mix the lemon juice, extra virgin olive oil and pomegranate molasses in a small bowl. Add three quarters of this, then taste to see if it needs any more (if it seems well flavoured and moist enough, then leave it).
• The kisir can sit at room temperature for a few hours, or covered in the fridge - but let it come to room temperature before serving.

KISIR (SPICY TURKISH BULGUR WHEAT SALAD)

Steps:

• Mix the tomato paste, hot pepper paste (if using) and boiling water until completely mixed. Stir in the bulgur. Set aside until the bulgur has softened and cooled a little, 10-20 minutes.
• Mix the bulgur with the remaining ingredients. Season with salt and pepper to taste.