Couscous Pasta Salad with Beetroot / Pancarli Kuskus Salatasi

Kuskus Salad

This salad is one of the pretty looking salads in my portfolio. It is gorgeously pink. Those that see it the first time that a food color has been used; but it is all thanks to the beetroot in it.

Beetroot is so good for us, but then there is not much opportunity to have it. Well here it is; a nice healthy salad. The basic material is kuskus and beetroot. The others can vary according to what you have handy. On one occasion you can use cucumbers, which in this instance I have and they look like avacado in this salad. Next time you can add canned corn to add color. I have used green peppers, but you can also add red peppers if you have them in your fridge.

 

I think writing a few words about kuskus is also worth while.

In Turkey the thing that we call kuskus is actually round, tiny pasta.

kuskus

 

 

 

 

 

 

It is not the well grounded bulgur, that is called couscous.
couscous

 

 

 

 

So getting back to the recipe; wash, peel and cut to small pieces 2-3 mid sized beet roots. Boil with water to cover for about 8-10 minutes. Then add more water and boil the kuskus pasta for about 8-10 more minutes. Drain and set aside to cool.

KuskusAt this stage the color looks more like orange and not pink, but turns pinkish while it cools. But don’t wait too long and add a good quality olive oil and give it a good shuffle. Then prepare the other material. Chop pickles, dill, cucumbers, peppers and mix all together with lemon’s juice, vinegar, salt, red pepper flakes, pomenagrate sauce and there; your salad is already ready. Enjoy – Afiyet Olsun.

Kuskus Salad with Beetroot / Pancarli Kuskus Salatasi
Print Recipe
You can call this a "pink salad" too. It is very healthy, atrractive, different, and easy to prepare.
Servings Prep Time
12 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
20 minutes
Kuskus Salad with Beetroot / Pancarli Kuskus Salatasi
Print Recipe
You can call this a "pink salad" too. It is very healthy, atrractive, different, and easy to prepare.
Servings Prep Time
12 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Peel and cut the beetroots to small cubes.
  2. Add 2 glasses of water and a dessert spoon of salt to a pot. Add the beetroots and cook for about 8 minutes after the water boils, until the beetroots are almost edible. Take a piece out eat it, or cut it with a knife to see if they are ready.
  3. Add 1-2 more glasses of water. Bring to boil. Pour the kuskus pasta into it. Cook until edible, should take about 8-10 minutes.
  4. Drain the excess water, but do not wash. Set aside to cool. After 1-2 minutes, pour the kuskus to a large pot, add the olive oil and mix well, so the kuskus doesn't stick to each other.
  5. Meanwhile chop the pickles to small cubes.
  6. Wash, take out the seeds of the peppers and cut to cubes and add.
  7. Add a small can of corn after draining.
  8. Chop 1-2 cucumbers and add.
  9. If you are serving it with a meal add chopped spring onions. If this salad will accompany cakes and cookies, leave out the spring onions.
  10. Add the spices; red pepper flakes, vinegar, pomenagrate sauce and lemon's juice. Mix well with a wooden spoon. And there; your salad is ready.
  11. Keep in fridge serve cold. Enjoy.
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Posted in Appetizers, Pasta, Doughs and Rice, Quick / Easy, Vegetarian Tagged with: , , , , , , , , , , , , , , , , , , , ,

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