Kisir Couscous Cups

A couscous twist on a popular zesty and herby Turkish salad and we’ve added walnuts for extra texture and flavour. Wrapping the salad in the crispy salad leaves makes this a great sharing dish. You can buy sweet or spicy Turkish red pepper paste (Biber Salsaci) from supermarkets but if you can’t find any use tomato puree and a small pinch of unsmoked paprika.


Empty the couscous packet contents into a bowl and add the red pepper paste. Pour over the boiling water, cover and stand for 3-5 minutes.

Fluff the couscous with a fork and stir in the mint, parsley, lemon zest, red onion, spring onion, garlic and Aleppo pepper (if using) and mix well. Gently toss through the tomato and walnuts.

Mix the lemon juice, pomegranate molasses and olive oil in a small bowl (add a little honey if you like things sweet or a little pinch of Aleppo pepper or chilli flakes if you like things spicy).

Place the lettuce cups onto a serving platter and spoon the couscous into the leaves. Drizzle with the dressing and some natural yoghurt and sprinkle with pomegranate seeds before serving. To eat, fold up the lettuce leaf and enjoy!



  • 1 packet of Ainsley Harriott Tomato & Chilli Couscous
  • 2 tsp red pepper paste
  • 2 tbsp finely chopped fresh mint
  • 2 tbsp finely chopped flat leaf parsley
  • juice and zest of ½ lemon
  • ½ red onion, finely chopped
  • 1 spring onion, shredded
  • 1 small garlic clove, minced
  • pinch of Aleppo pepper/pul biber (optional)
  • 3 ripe vine tomatoes, deseeded and chopped
  • 15g walnuts, roughly chopped
  • 1 tbsp pomegranate molasses
  • 2 tbsp extra-virgin olive oil
  • sea salt
  • 150g pomegranate seeds
  • little gem lettuce leaves, rinsed and leaves separated
  • natural yoghurt