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Jewelled Roast Turkey & Couscous Salad

2 December 2019

Try using leftover roast chicken or some cooked tiger prawns instead of turkey

INGREDIENTS

200g wholewheat couscous
Bunch spring onions, thinly sliced
200g roast turkey, shredded
100g dried apricots, chopped
100g pistachios
100g pomegranate seeds
28g pack coriander, chopped
Juice 4 satsumas
2 tbsp extra virgin olive oil
½ tsp LoSalt
Black pepper


METHOD

1. Place the couscous in a large bowl and pour over 300ml boiling water, cover with clingfilm and leave for 5 minutes. Fluff up with a fork and allow to cool.
2. Stir in the onions, turkey, apricots, nuts, pomegranate seeds and coriander.
3. Mix together the satsuma juice, oil, LoSalt and a little black pepper and stir into the salad.

Prep: 10 minutes
Cook: 5 minutes
Serves 4