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.

Roasted Pepper and Couscous Salad


  • 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

Roasted Pepper and Couscous Salad


  1. 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.
  2. 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.
  3. Puree the roasted peppers.
  4. Add the oil and soy yogurt to the puree.
  5. Season to taste with salt.
  6. Chop the pickles into very small pieces. Not as small as piccalilli, but quite small.
  7. Add the chopped pickles to the couscous.
  8. Pour most of the red pepper dressing over the couscous and mix well.
  9. Peel and grate the carrot.
  10. Add the grated carrot to the couscous and mix.
  11. Cover and place in the refrigerator to season.
  12. Shortly before serving, bring the salad back to room temperature. If it has absorbed the dressing, add a bit more and mix.
  13. Serve the salad in a large bowl or individual serving bowls.