hi guys cariann here I’m going to show
you this amazing recipe from my book
it’s a Turkish style couscous salad and
it’s inspired by my best friend she
Czech who taught me how to make it it’s
delicious packed full of flavor it’s
really good for you it’s great on its
own it’s great as a side dish it’s great
as a light snack or supper it’s just
great all around let me teach you how to
make it too in this bowl I have got 350
grams of just plain old regular couscous
we’re going to bring this to life with a
nice pinch of salt a nice pinch of
pepper I’ve got a teaspoon of ground
cumin and a teaspoon of smoked paprika
and I’m going to sprinkle that over the
couscous and just stir it all in I’m
going to grab some boiling water and I’m
just going to cover it because there’s
no exact measurement depends on which
the vessel you’re doing it in this is
quite a big bowl I’m going to cover that
with some cling film and put it to one
side every single little grain of
couscous is going to soak up all that
water and then it’s going to become nice
and fluffy and then it will soak it up a
lot quicker
lovely so first I’ve got a nice medium
red onion and I’m going to finely chop
this I want to take off the end I want
to leave the root on because that’s
going to hold the onion together while I
chop it cut it in half peel it quickly
well might not be quickly too finely
chop the onion come in closer I’m going
to put the knife in quite close together
this time not all the way to the root
we’ve got a nice fan effect now so I’m
going to chop that up and this little
root is going to hold it all together
for me so it doesn’t spread all over the
board you don’t have to be a Top Chef to
be able to chop stuff small you just
have to be able to concentrate and then
we’ll move on to the cucumber
I’ve got a medium cucumber we’re just
going to chop this again really finely
like that so we’re left with like that
kind of size and you want to do that
with the whole cucumber okay now I need
to medium right tomorrow’s just going to
slice them about half a centimeter thick
if you don’t know what half a centimeter
is it’s about that thick we’re going to
chuck these in with the cucumber and
onion I love chili so I’m not going to
take the seeds out but if you don’t like
it so spicy please by all means take
them out if you don’t like chili don’t
put it in so again roughly roughly it
doesn’t need to be picture-perfect get
the chili in there as well and we’re
going to chop some herbs half a bunch of
coriander and just run your knife
through it and then I want the same a
flat leaf parsley I’ve got some mint
here and now we’re going to chop it all
together I’m just using the rocking
method here you just put the tip of the
knife on the board place your hand on
the back of the knife and just lock it
backwards and forwards that will do and
I’ve caught the crisscross back over now
I want you to come and have a look at
this guys look at that
no water whatsoever but so we’re going
to fluff up this couscous and then I’m
going to add a tablespoon of tomato
puree to sort of lively up and bring a
little richness now you can do this with
a spoon guys rub it in so that every
single grain is covered with the tomato
puree you’ll see now that the couscous
is all orange looking and ready to take
on some veggies I’ve got the bowl with
the chili and the tomorrow and the
cucumber and onion and that’s just going
to go straight in and we’re going to
toss it all together then we’re going to
add in our herbs
that’s the parsley the coriander and
in it just smells like summer now I’ve
got a nice big fat lemon and I’m going
to roll it on the bench just applying a
little bit of pressure all the little
capsules inside the lemon that will
burst them so you’ll get twice as much
juice for the same price let’s cut that
now I’m not going to put all of this
lemon juice in just yet in case we use
too much my nan always told me you can
always add but you can never take away
say move salt so I’m going to put half
of the juice of the lemon grab some
olive oil a nice healthy generous
drizzle remember is a dressing it’s not
just the drizzle we need to add a little
bit of salt again you can always add but
you can never take away and a bit more
pepper give it a taste absolutely
beautiful you can have this with feta
cheese on top it’s good with a few
pomegranate capsules for a vegetarian
light snack you can have it on the side
with some lamb chops and my aubergine
salad there’s so many different ways you
can eat this but to be fair it’s just
really good on its own so there you have
it guys
simple delicious and beautiful my
Turkish style cause–’cause salad give
it a go let me know how you get on let
me know if there’s any changes you make
anything different you do in the
comments box below don’t forget to click
the link to subscribe but until then
happy cooking guys see you soon and if
you fancy having a look at my book click
this link and it will take you to where
you can buy it
you
you this amazing recipe from my book
it’s a Turkish style couscous salad and
it’s inspired by my best friend she
Czech who taught me how to make it it’s
delicious packed full of flavor it’s
really good for you it’s great on its
own it’s great as a side dish it’s great
as a light snack or supper it’s just
great all around let me teach you how to
make it too in this bowl I have got 350
grams of just plain old regular couscous
we’re going to bring this to life with a
nice pinch of salt a nice pinch of
pepper I’ve got a teaspoon of ground
cumin and a teaspoon of smoked paprika
and I’m going to sprinkle that over the
couscous and just stir it all in I’m
going to grab some boiling water and I’m
just going to cover it because there’s
no exact measurement depends on which
the vessel you’re doing it in this is
quite a big bowl I’m going to cover that
with some cling film and put it to one
side every single little grain of
couscous is going to soak up all that
water and then it’s going to become nice
and fluffy and then it will soak it up a
lot quicker
lovely so first I’ve got a nice medium
red onion and I’m going to finely chop
this I want to take off the end I want
to leave the root on because that’s
going to hold the onion together while I
chop it cut it in half peel it quickly
well might not be quickly too finely
chop the onion come in closer I’m going
to put the knife in quite close together
this time not all the way to the root
we’ve got a nice fan effect now so I’m
going to chop that up and this little
root is going to hold it all together
for me so it doesn’t spread all over the
board you don’t have to be a Top Chef to
be able to chop stuff small you just
have to be able to concentrate and then
we’ll move on to the cucumber
I’ve got a medium cucumber we’re just
going to chop this again really finely
like that so we’re left with like that
kind of size and you want to do that
with the whole cucumber okay now I need
to medium right tomorrow’s just going to
slice them about half a centimeter thick
if you don’t know what half a centimeter
is it’s about that thick we’re going to
chuck these in with the cucumber and
onion I love chili so I’m not going to
take the seeds out but if you don’t like
it so spicy please by all means take
them out if you don’t like chili don’t
put it in so again roughly roughly it
doesn’t need to be picture-perfect get
the chili in there as well and we’re
going to chop some herbs half a bunch of
coriander and just run your knife
through it and then I want the same a
flat leaf parsley I’ve got some mint
here and now we’re going to chop it all
together I’m just using the rocking
method here you just put the tip of the
knife on the board place your hand on
the back of the knife and just lock it
backwards and forwards that will do and
I’ve caught the crisscross back over now
I want you to come and have a look at
this guys look at that
no water whatsoever but so we’re going
to fluff up this couscous and then I’m
going to add a tablespoon of tomato
puree to sort of lively up and bring a
little richness now you can do this with
a spoon guys rub it in so that every
single grain is covered with the tomato
puree you’ll see now that the couscous
is all orange looking and ready to take
on some veggies I’ve got the bowl with
the chili and the tomorrow and the
cucumber and onion and that’s just going
to go straight in and we’re going to
toss it all together then we’re going to
add in our herbs
that’s the parsley the coriander and
in it just smells like summer now I’ve
got a nice big fat lemon and I’m going
to roll it on the bench just applying a
little bit of pressure all the little
capsules inside the lemon that will
burst them so you’ll get twice as much
juice for the same price let’s cut that
now I’m not going to put all of this
lemon juice in just yet in case we use
too much my nan always told me you can
always add but you can never take away
say move salt so I’m going to put half
of the juice of the lemon grab some
olive oil a nice healthy generous
drizzle remember is a dressing it’s not
just the drizzle we need to add a little
bit of salt again you can always add but
you can never take away and a bit more
pepper give it a taste absolutely
beautiful you can have this with feta
cheese on top it’s good with a few
pomegranate capsules for a vegetarian
light snack you can have it on the side
with some lamb chops and my aubergine
salad there’s so many different ways you
can eat this but to be fair it’s just
really good on its own so there you have
it guys
simple delicious and beautiful my
Turkish style cause–’cause salad give
it a go let me know how you get on let
me know if there’s any changes you make
anything different you do in the
comments box below don’t forget to click
the link to subscribe but until then
happy cooking guys see you soon and if
you fancy having a look at my book click
this link and it will take you to where
you can buy it
you
Please follow and like us: