Roasted Pepper and Couscous Salad
We came across this tasty salad recipe on a Turkish blog, translated it and enjoyed it last night as part of our dinner. We’re looking forward to having more today as a light lunch salad. It’s delicious.
- 1 cup large couscous (Turkish kuskus or Israeli couscous)
- 2 carrots, peeled and grated
- 3 roasted sweet red peppers
- 1 cup sweet pickles, chopped in very small pieces
- 2-3 tablespoons soy yogurt
- 1 tablespoon olive oil
- pinch salt
- Boil the couscous according to the description on the package. In case that is in a language you don’t understand – use twice as much water as couscous, and a bit of salt. It will take about 15 minutes of cooking to become soft. Once the liquid has almost cooked off, remove from the heat, place a lid on it and allow to sweat for 10 more minutes. It will become about double the amount of mass as what you began with.
- When the couscous has cooked, place it in a colander and rinse with cool water to remove the extra starch. Allow the couscous to drain, then place in a large serving bowl.
- Puree the roasted peppers.
- Add the oil and soy yogurt to the puree.
- Season to taste with salt.
- Chop the pickles into very small pieces. Not as small as piccalilli, but quite small.
- Add the chopped pickles to the couscous.
- Pour most of the red pepper dressing over the couscous and mix well.
- Peel and grate the carrot.
- Add the grated carrot to the couscous and mix.
- Cover and place in the refrigerator to season.
- Shortly before serving, bring the salad back to room temperature. If it has absorbed the dressing, add a bit more and mix.
- Serve the salad in a large bowl or individual serving bowls.