Admittedly, this blog already boasts a couscous salad or two (or three).
However, this Turkish couscous salad is well worth another addition. The couscous is lent another layer of flavor through the tomato paste. If you can get your hands on red capsicum paste, by all means use it instead of the tomato.
The salad can be served as soon as it is made, but I recommend letting the flavors meld for an hour or so if you’re not pressed for time.
1 cup couscous
1 tsp cumin
1 tsp paprika
1 tsp salt
1/4 cup tomato paste
1 red onion, chopped
1 cucumber, chopped
2 tomatoes, chopped
1 red chilli, seeded, chopped
1/2 cup mint, chopped
1/2 cup coriander, chopped
1 lemon, juice
3-4 Tbsp olive oil
In a bowl, stir the couscous with the cumin, salt, and paprika.
Pour over it 1 cup recently boiled water, cover the bowl, and set aside for 8-10 minutes.
After 10 minutes, fluff the couscous with a fork, then stir in the tomato paste to distribute evenly.
Add the chopped vegetables, herbs, olive oil, and lemon juice.
Can be served immediately, but best if left to sit for an hour or so.