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    You are in: Home / Recipes / Turkish-Ish Salad Recipe
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    Turkish-Ish Salad

    Turkish-Ish Salad. Photo by Dr. Jenny

    1/5 Photos of Turkish-Ish Salad

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Cookgirl's Note:

    From I played around a bit with this one. Use regular couscous if you cannot find Israeli couscous. Use a good quality olive oil.

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    1. 1
      Cook the couscous according to package directions. Drain and set aside to cool.
    2. 2
      In a salad bowl combine the spring onions, cucumber, tomatoes and raisins with the cooked couscous along with the herbs. Pour over the lemon juice and olive oil. Season to taste with salt and black pepper.
    3. 3
      Toss ingredients together lightly. Cover and chill until required.

    Ratings & Reviews:

    • on September 23, 2010


      This was such a great salad. We both loved it. I first saw this kind of couscous in a restaurant and didn't know what it was so I asked the Chef. I searched everywhere and couldn't find it. But finally I found it and was so excited. In this salad I just used regular cucumbers because the English cucumbers were like 3.00 and I wasn't paying that and those are the only 2 cucumbers you get here. For the tomatoes I used Campari tomatoes, they have so much flavor. Tomatoes are just tastless here but those Campari ones are so good and bursting with flavor. Very quick to put this salad together. Couscous really didn't take that long to cook. Got it all ready in the morning and kept in fridge till lunch time. Such a yummy flavor and very colorful. Will be making this one again many times. Thanks for sharing this recipe Cookgirl... We loved it.

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    • on April 23, 2010


      I loved this salad. This went together rather quickly once the couscous was cooked. I used regular ol' cucumbers, scrubbed and stripe-peeled the skins, cut out the seeds and cubed the flesh . I used currants instead of the raisins because I like them. I dry my own sumac in the fall, so I used that. It has a nice strong flavor, so I cut the quantity of lemon juice back some, and as an afterthought, added in a bit of za'atar blend. The mint is up early this year, so I was able to pick it out of the yard. This salad kept really well, I was just as happy with the flavor of it the following day - not that there was much of it left. Thank you so much for sharing this recipe Cookgirl! made for spring 2010 PAC.

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    • on February 13, 2010


      Nice salad! Love all the flavours together, it felt like a little bowl of summer, which is pretty nice in February. I didn't have sumaq, read somewhere that lemon rind and a little more salt is a good sub, which is what I did. I also had to use dried mint - otherwise, as is. The only thing I would do differently next time is not follow the package directions on the couscous so closely - it called for sauteeing the couscous in oil before adding boiling water - which was fine, but the amount of oil was too much...especially when you're adding a salad dressing to it later on. Anyway, Yum!! made for Veg*n Swap Feb10.

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    Read All Reviews (5)


    Nutritional Facts for Turkish-Ish Salad

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 286.8
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 12.9 mg
    Total Carbohydrate 50.0 g
    Dietary Fiber 4.0 g
    Sugars 11.3 g
    Protein 6.9 g

    The following items or measurements are not included:


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