Jewelled Roast Turkey & Couscous Salad

2 December 2019

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