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

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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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

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BUYING SUSTAINABLY SOURCED FISH

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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

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  • 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