Turkish-Style Couscous

 

Ingredients

            1 cup couscous

            1 teaspoon ground cumin

            1 teaspoon smoked paprika

            sea salt

            freshly ground black pepper

            1 medium red onion, peeled

            1 medium cucumber

            2 ripe tomatoes

            1 fresh red chili

            1 bunch of fresh mint, leaves picked

            ½ bunch of fresh cilantro, leaves picked

            1 bunch of fresh flat-leaf parsley

            1 tablespoon tomato purée

            2 tablespoons extra virgin olive oil

            ½ unwaxed lemon, zest and juice

 

Directions

•          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.
•          Cover the bowl and leave for about 10 minutes.
•          Meanwhile, finely chop the onion, cucumber, tomatoes and chili (I leave the seeds in, but de-seed if you prefer).
•          Finely chop the mint and cilantro leaves, and the parsley (including the stalks).
•          Mix the couscous up with a fork, then stir in the tomato purée until well coated (I do this with my hands – it’s messy, but quite therapeutic!).
•          Add all the chopped vegetables, chili and herbs and mix well.
•          Stir in the oil and the lemon zest and juice, then season to how you like it.
•          Serve as a side with grilled meat or fish or eat it on its own if you want a light meal or snack.

 

Kristin Norman