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A large bowl of bright purple Turkish couscous salad with corn and fresh herbs.

Vibrant Purple Turkish Couscous Salad (Shalgam Kuskus Salatası)

A stunningly colorful and tangy Mediterranean salad featuring Turkish pearl couscous cooked in fermented shalgam juice and tossed with fresh herbs and corn.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
Course: Salad, Snack
Cuisine: Turkish
Calories: 387
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 cups Shalgam Juice (Mild or Spicy)
  • 1 cup Water
  • 2 cups Turkish Pearl Couscous
  • 3-4 Green Onions (finely sliced)
  • 1 cup Fresh Parsley (finely chopped)
  • ½ cup Fresh Dill (finely chopped)
  • 1 cup Canned Corn (drained)
  • 5-6 tbsp Vegetable Oil
  • Salt (to taste)
  • Juice of 1 Lemon
  • 2 tbsp Pomegranate Molasses

Equipment

  • Medium Pot: For boiling the shalgam and cooking the couscous.
  • Large Mixing Bowl: To combine the grains with the fresh ingredients.
  • Sharp Knife: For finely dicing the green onions and herbs.

Method
 

  1. Pour the shalgam juice and water into a pot and bring to a boil at 100°C (212°F).
    Boiling purple shalgam juice in a pot for cooking couscous.
  2. Add the couscous to the boiling liquid. Simmer until the juice is fully absorbed.
    Adding Turkish pearl couscous to the boiling shalgam juice.
  3. Transfer the purple couscous to a bowl and let it cool completely to room temperature.
    Letting the cooked purple couscous cool down in a large bowl.
  4. Finely chop the fresh parsley, dill, and green onions.
    Finely dicing fresh green onions and herbs for a salad.
  5. Add the chopped herbs, corn, lemon juice, pomegranate molasses, salt, and oil to the bowl.
    Adding corn and pomegranate molasses to the purple couscous
  6. Mix thoroughly until the colors are evenly distributed. Serve cold.
    Tossing the vibrant purple couscous salad with a lemon dressing.

Video

Notes

If the couscous absorbs all the liquid but still feels too firm, add a tiny bit more warm water and keep the lid on for an extra 5 minutes off the heat. The steam will finish the cooking process without making the grains mushy!