Fluffy (not dry) couscous in a packed-with-flavor beetroot sauce, all tossed together with crunchy and fresh veggies and topped off with tangy, crumble feta cheese. Every bite is an explosion of flavours in your mouth, and every bite is pure enjoyment!
What is Kisir?
Kisir usually is a Turkish dish made from roasted red bell peppers and bulgur. The peppers are blended into a sauce and the bulgur is cooked with vegetable broth. The both then are tossed with different, chopped up vegetables and a marinade from lemon juice, pomegranate juice and olive oil.
What is special about this dish?
I am not even sure if I can call this Kisir because the only aspects we are keeping from Kisir is the sauce out of a roasted vegetable, that a grain is cooked in vegetable broth and that it both is mixed with chopped up vegetables.
Instead of bell peppers we are using beetroots. They are in season now, they are super nutritious, they are a flavour-bomb and they add a pretty colour :). Instead of bulgur we go for couscous because it is quicker and easier to make. And instead of only adding cucumber and tomatoes, we are upgrading our couscous and making it more international with spring onions, edamame beans and feta.
So, you can see it is pretty far from Kisir and at the same time really similar. And it needs to be said, it is at least as delicious, I promise!
Is this dish healthy?
Oh, yes! It is not only packed with flavour but also with many many nutrients. The star of the show, beetroot, is an extremely healthy, immune system boosting vegetable, with many many healthy benefits, If you are interested in it, you can check out my September Top 5 and learn more about it!
Besides the star, we also have many other small stars. Edamame, for example is not only super delicious, but also packed with protein and nutrients. Cucumber, vitamin loaded. Bell Pepper, fibre star. spring onions and the herbs also add another nutrient kick! So, there are many ingredients that will make you feel amazing!
And then we also have the couscous, which is a great source of carbohydrates, and when bought wholegrain also a great source of protein. The olive oil, which we are adding, also adds some healthy fats and the lemon some vitamin C!
How to make this dish?
Easiest thing ever. Because no-one wants to spend an hour cooking lunch when their tummy already is groaning. It essentially comes down to preparing the couscous, blending the beets with vegetable broth and oil, chopping the veggies and mixing everything! Yes, it is as easy as it sounds!
When and how to best have it?
It is great for a quick lunch, a leftover side for dinner but also as a delicious meal prep idea. You can store it very well in the fridge (the flavours will only get more intense) and have it the next day!
I love to serve it with some feta or goats cream cheese and some fresh herbs. If you are more on the meat side you could add some grilled chicken or if you are plant based, go ahead and add some chickpeas or vegan feta!
I hope you’ll enjoy this as much as we do and that it will be a healthy staple in you winter cuisine! Have a fun and delicious time cooking and enjoy!
Not your average, super quick beetroot and couscous Kisir
a flavor packed, creamy (not dry) couscous in a beetroot sauce, tossed with fresh, crunchy veggies and topped with tangy feta. All ready in 15 minuntes!
What you will need
- 300 g couscous
- 600 ml vegetable broth
- 2 rather small beets
- 1/2 cucumber
- 100 g edamame beens (cooked)
- 2 spring onions
- 1 bell pepper
- 150 g feta
- 1 tbsp parsley
- 1 tbsp mint
- 2 tsp honey
- 1 tbsp olive oil
- 1/2 lemon
How to
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Bring the vegetable broth to a boil. Take off the heat and add about 3 tbsp of it to a blender with the beets. Pour in the couscous to the rest and let it soak up the liquid and fluff.
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Chop up the cucumber and bell peppers into small (about 1cm sized) pieces. Finely slice the spring onions and chopp the herbs. Add them all to a large bowl. In a seperate bowl combine the olive oil, honey and lemon juice.
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When the couscous is done, add it to the bowl with the veggies, the beetroot sauce and olive oil mixture. Mix it through until the sauce has covered everything.
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Divide onto plates and crumble the feta on top. Serve with some fresh herbs and enjoy!
Love,
Katie // Une Petite Cuisinière
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