ISO: ISO: does anyone have a recipe for couscous? (avert your eyes Steve2 in LA)

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dawn_mo

dawn_mo

Well-known member
I am looking for one that I used to buy from another vender at the Farmer's Market. I wish I could remember which country she was from, but I am not sure, it seems like it was Algeria, but that is mostly a guess. Anyway, she used to make this couscous salad that she told me she made with a tomato broth, that came from a stew she made. I remember it was vegetarian. It was delicious, a little bit spicy, and I could swear there was a little dill in it. I don't remember any vegetables in it. Does this sound familiar to anyone. I have some couscous that I would like to use up, and remembered and now crave this dish. Thanks!

 
Turkish Coucous

I just typed into Google "recipes for turkish couscous" & a fair number of responses came up. Why don't you do that and see if anything sounds familiar. Hope this helps

 
Thanks Sandy!

I think I found it. I think I mistakenly thought it was couscous, when it was actually a fine cut bulgar. This sounds very close and it looks very similar. I think she just used the tomato broth from her stew to make it. This is a great starting point for me. Thanks again!

This is from Blue Voyage Cruises and Charters:

Kisir (Cous Cous)
2 Cups Bulgur
4 Cups Water
1 Tbs Salt
1 Tbs Tomato Paste
1 Tbs Ground Cumin
1 Medium Chopped Onion

2 Diced Tomatoes
1 Bunch Chopped Green Onion/Scallions
1 Bunch Chopped Dill
1 Bunch Chopped Mint
1 Tbs Maras Red Pepper Flakes
1/2-1 Cup Sunflower or Vegetable Oil
Juice of 2 Lemons

Bring water and salt to heavy boil. Add bulgur, tomato paste, cumin, chopped onion and stir. Cover, turn off heat and let sit for 15 minutes. Let cool to room temperature. Add the remaining ingredients and mix well. Serve room temperature on top of Romaine lettuce bed. Can be prepared a day ahead.

Serves 6 - 8 persons.


This is actually the one I am going to try first:
* Exported from MasterCook *

Kisir

Recipe By : TurkishCookbook.com
Serving Size : 8 Preparation Time :0:00
Categories : salads

Amount Measure Ingredient -- Preparation Method1 1/2 cups bulghur wheat (fine or medium grade)
1 bunch green onions -- chopped
1 cucumber chopped
1 tablespoon fresh dill
2 tablespoons parsley
juice from 1 lemon
2 medium tomatoes -- chopped
1 red bell pepper -- seeded and chopped
3 tablespooons red pepper paste or tomato paste
1/4 teaspoon salt
1/2 teaspoon black pepper
red pepper to taste
boiling water

In a bowl, place bulgur wheat with enough boiling water to cover. Allow to sit for about 15 minutes. This is a good time to chop veggies if you haven't done so already.
Combine red pepper/tomato paste with veggies, herbs and spice. Mix well. Drain bulghur wheat from water and place on towel and squeeze out excess water. Combine with red pepper paste and mix well. Cover and refrigerate a few hours before serving. Serve with grape leaves, romaine lettuce leaves, and fresh pita bread.

NOTES : Kisir is just like taboulehbut much spicier. Made with a red pepper paste, it's almost like couscous, but with a kick. Serve with pita an appetizer, snack, or a small meal.
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or this one from Cooking Light:

Kisir


Kisir is a Turkish version of tabbouleh, with familiar ingredients and more spice. We've added chickpeas for extra protein. Increase the hot chile paste with garlic to suit your taste. It's an ideal make-ahead, no-cook meal--simply assemble and refrigerate up to two days in advance to soften the bulgur. This salad is great on its own as a one-dish supper, wrapped in lettuce or cabbage leaves, or as a sandwich filling for pita pockets.

1 1/4 cups uncooked bulgur
1/2 cup fresh lemon juice (about 3 lemons)
1/4 cup hot water
1 tablespoon extravirgin olive oil
1 teaspoon chile paste with garlic (such as sambal oelek)
1/2 teaspoon salt, divided
1/2 cup chopped green onions
1 cup chopped plum tomato (about 3 tomatoes)
1 cup chopped seeded peeled cucumber
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 cup chopped green bell pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Place bulgur in a large bowl.
Combine juice, 1/4 cup hot water, olive oil, chile paste, and 1/4 teaspoon salt; drizzle over bulgur, stirring to combine. Sprinkle green onions evenly over bulgur mixture; layer chopped tomato and cucumber over onions. Sprinkle with remaining 1/4 teaspoon salt, mint, parsley, and dill; top with bell pepper and chickpeas. Cover and chill 24 to 48 hours. Toss gently before serving.

Yield: 4 servings (serving size: about 2 cups)

CALORIES 269 (17% from fat); FAT 5.2g (sat 0.5g,mono 3.3g,poly 0.9g); IRON 2.7mg; CHOLESTEROL 0.0mg; CALCIUM 67mg; CARBOHYDRATE 50.4g; SODIUM 386mg; PROTEIN 9.8g; FIBER 12.5g

Cooking Light, MARCH 2007http://mideastfood.about.com/od/soupssalads/r/kisirrecipe.htm

 
Wow that's a lot of oil. I checked my 3 candidate cookbooks - Armenian, Greek and Moroccan. Nothing

using couscous and dill. I thought that was odd, especially in the Armenian.

Thanks for this one. I really enjoy this fare in the summer. A big tabbouleh fan.

 
my brother won't eat couscous. he says it reminds him too much of the...

stuff the elementary school janitors threw on the hall floor when some kid hurled.

 
I didn't even notice the amount of oil, I was just so happy to see dill

listed as an ingredient. I will probably cut it back to 1/4c and see how that is. Now I just have to find the vegetable soup/stew that she used. I just loved this salad. I am so happy to have found something to work from.
I also edited the other post to add a couple more recipes.

 
the linked recipe contains no oil and the other recipe has 1 T, so decreasing the oil shouldn't be a

problem. Kind of a combination recipe.

 
Yeah, thanks. rvb. I remember in my school the product name was DRI-ZIT. Pre-acne, I suppose.

We used to laugh our heads off.

 
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