Kumpir (Turkish Baked Potato) And Couscous Salad With Spinach Sauce - cooking recipe

Ingredients

4 None large baking potatoes, such as Russet
1/4 lb couscous
2 tbsp olive oil
1 None carrot, peeled and finely grated
1/3 lb cherry tomatoes, quartered
1/4 lb cucumber, cut into small pieces
1/2 bunch spring onions, sliced
1 tbsp lemon juice
1/2 lb spinach
1 3/4 cups yogurt
1 tsp chili flakes
8 tbsp Gouda cheese, grated
4 tsp butter

Preparation

Preheat the oven to 400\u00b0F. Wrap the potatoes individually in foil and bake them for about 2 hours.
For the couscous salad, bring 1/2 cup water to a boil. Put the couscous in a bowl, add 1 tbsp of oil and a pinch of salt then cover with the hot water. Stir then set aside to absorb the water. Stir in the carrot, tomatoes, cucumber and spring onions, season to taste then add the lemon juice and remaining oil.
For the spinach sauce, blanch the spinach in boiling water for 2 mins, rinse under cold water then drain and chop. Mix with the yogurt and chili flakes.
To finish, remove the potatoes from the oven. Cut them in half lengthwise and mash the insides with a small fork. Melt 2 tbsp of cheese and 1 tsp of butter in each potato and mix. Spoon the couscous salad into the potatoes and serve them garnished with spinach sauce.