Couscous Salad with Yogurt
Portion: 
Preparation: 
( 9 oy 4,78/5)
Hello Dear Friends,
Couscous, which has been one of my favorite pastas since my childhood, is actually not in the category of pasta. Its name may have a negative connotation to many people, but once you look at its taste, it is the kind that you will say why you haven't tried it before. My late grandmother would cook it well, then oil it, salt it and put it on the table. I used to mix it with garlic yogurt and eat it with love :)
It is one of the first recipes I shared years ago in Kitchen Secrets. couscous salad. You can find my recipe here. Later, I prepared it with beetroot, one of my favorite root vegetables, and shared it with you again. Beet Couscous Salad My recipe is here..
While preparing the Yoghurt Couscous Salad recipe, you can serve it by slicing after resting it in a cake mold like I did. In order for it to come out of the mold properly, you need to wait for it to cool down and shrink itself. There is a high probability of disintegration if you turn it while it is warm.
with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari
Love…
Ingredients for Yogurt Couscous Salad Recipe
- Half a pack of couscous pasta
- half a bunch of parsley
- 2 roasted capia peppers
- 5-6 pickled gherkins
- 5 tablespoons of canned corn
- 2 cloves of garlic
- 2 tablespoon of mayonnaise (optional)
- 5-6 tablespoons of yogurt (heaped)
- salt
For decoration:
- quarter bunch dill
- cucumber
- roasted capia pepper
How to Make Couscous Salad with Yogurt Recipe?
- Boil the couscous pasta in plenty of water to which you have added salt.
- While the pasta is boiling, finely chop the parsley. Chop the capia pepper and pickled gherkins into small pieces. Crush the garlic.
- Put all the ingredients you chopped into a deep mixing bowl. Add corn, garlic, yoghurt, mayonnaise, boiled couscous and salt and mix.
- Pour the mixture into a cake tin, put it in the refrigerator and let it rest for 1 hour.
- Invert the prepared salad onto a large serving plate.
- Serve garnished with finely chopped dill, cucumber and roasted peppers.
