Giant Couscous Tomato Salad With Zhoug Style Dressing Recipes

GIANT COUSCOUS & TOMATO SALAD WITH ZHOUG-STYLE DRESSING

Steps:

• Put the tomatoes and onion in a large bowl with ½ tsp sea salt. Toss and leave to sit.
• Cook the couscous in a pan of boiling salted water for 8-10 mins until tender (don't overcook it - you want it a bit under so it can soak up the juices from the tomato), then drain really well. Cool for 10 mins then toss with the tomato and onion mixture.
• Blend all the dressing ingredients with 1 tbsp water and ½ tsp sea salt until smooth. Drizzle some over the couscous, then serve the rest on the side for people to help themselves.

TURKISH KISIR (TOMATO COUSCOUS SALAD RECIPE)

Steps:

• 1. Bring the vegetable stock to a good boil. Transfer the couscous to a ceramic dish or glass bowl. Then add the hot stock and stir.
• 2. Cover the dish for 10 minutes until the vegetable stock is fully absorbed.
• 3. Once the couscous is cooked and tender, stir it with a fork. Break up any lumps. Pour the olive oil in a pan and place it over medium heat until hot. Add the tomato paste.
• 4. Stir and fry the paste for 2 minutes. Then add the chopped onion.
• 5. Take the pan off the heat and let the oily paste cool for about 5 minutes. Add the cooked couscous to the pan. Season with pepper and salt.
• 6. Stir well until the couscous is bright red. Add the chopped parsley and lemon juice.
• 7. Stir well. Then check the seasoning and add extra pepper, salt or lemon juice to taste. Transfer the tomato couscous to a serving bowl. Serve lukewarm or at room temperature.

TOMATO AND COUSCOUS SALAD RECIPE

Steps:

• Put the couscous in a large bowl. Pour over boiling water to come about 2cm above the surface. Cover with clingfilm and leave to stand for 10 mins or until tender. Put into a colander and run under cold water. Put back into the bowl and add the lemon zest and juice, and the olive oil. Add plenty of seasoning.
• Make sure your tomatoes are at room temperature as the fridge deadens their flavour. Stir into the couscous with the parsley.