Kizir – Turkish Style Couscous

Couscous in a glass bowl form, sprinkle with boiling hot water and pull with closed lid 10 min. Season with salt and pepper, perhaps adding a tiny bit of water. Stir in paradeis pulp in great detail to give the couscous an even reddish brown color. Rinse and trim the spring onion.

Rinse bell bell pepper, remove seeds and cut into small cubes. Rinse and dice tomatoes. Rinse cucumber, cut into small cubes. Peel garlic clove and chop finely. Chop parsley and dill.

Stir the spring onion, peppers, tomatoes, cucumber and garlic into the couscous, season with dill, juice of one lemon, parsley, olive oil, salt and pepper.

Moisten a small ladle with water. Press the couscous into it. Turn out two gupf each on plates, garnish with herbs, lemon wedges and/or tomatoes.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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