Kerryann’s Turkish-style couscous

Serves 8

  • 250 g 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 chilli

  • 1 bunch of fresh mint, leaves picked

  • ½ bunch of fresh coriander, 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 from

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 chilli (I leave the seeds in, but deseed if you prefer). Finely chop the mint and coriander 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, chilli 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.

Nutritional Information

Kerryann’s Turkish-style couscous

The perfect side for grilled fish or chicken

More Vegan recipes >
0 foodies cooked this
This super-simple couscous recipe is almost a salad – zingy, lightly spiced and brilliant with fish and chicken
Serves 8
15m
Super easy
Method

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 chilli (I leave the seeds in, but deseed if you prefer). Finely chop the mint and coriander 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, chilli 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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 116 6%
  • Carbs 19.2g 7%
  • Sugar 2.5g 3%
  • Fat 3.6g 5%
  • Saturates 0.5g 3%
  • Protein 2.9g 6%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus