Are you using couscous yet? It’s a real secret lifesaver when it comes to quick dishes. It’s ideal for meal prepping because you can pre-fix the majority of the salad ingredients and just prepare the couscous on the day you want to eat Kisir. So what is couscous exactly? Couscous is a coarsely ground pasta and it is made from semolina, a type of wheat. It is a very popular ingredient in Maghreb cuisine, western North Africa. You can steam couscous until it is very fluffy and light but you can also boil or let it wilt in hot water.

The couscous that you can find in your local supermarket is pre steamed and dried. That’s why it takes just a handful of minutes to prepare it at home.

Couscous is traditionally handmade, or hand rolled to be more exactly. The semolina flour is sprinkled with water and then rubbed and rolled until fine grains are created. Imagine how long it would take to hand roll a package of store bought couscous!

This Turkish Ksir recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Turkish Kisir (Tomato Couscous Salad Recipe)

Turkish kisir: a delicious couscous salad recipe with tomato paste and fresh herbs... healthy & quick and easy

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Side Dish

Cuisine: Mediterranean

Keyword: couscous salad, kisir, ksir

Servings: 2

Ingredients

• 1/2 cup dry couscous
• 1 red bell pepper finely chopped
• 1 tomato finely chopped
• 1 tbsp red onion chopped
• 1 cup vegetable broth
• 2 tbsp lemon juice
• 3 tbsp tomato paste
• 1/6 cup olive oil extra virgin
• 1/3 cup cilantro chopped
• 1/3 cup parsley chopped
• dash of pepper
• dash of salt

Instructions

• Bring vegetable stock to boil. Transfer the couscous to a ceramic dish or glass bowl. Then add the hot broth and stir.
• Cover the dish for 10 minutes until the vegetable broth is fully absorbed.
• After 10 minutes resting time, stir it with a fork breaking up any limps. Pour the olive oil in a pan and place it over medium heat until hot. Add the tomato paste.
• Stir and fry the paste for 2 minutes. Then add the chopped onion.
• Take the pan off the heat and let the oily paste chill for a few minutes. Add the cooked couscous to the pan. Season with pepper and salt. Stir well.
• Meanwhile, chop parsley and cilantro and add to the pan. Add lemon juice to the couscous. Stir well.
• Adjust seasoning to taste. Serve lukewarm or at room temperature.