Jewelled Roast Turkey & Couscous Salad

- Prep: 10 minutes
- Cook: 5 minutes
- Serves: 4
Try using leftover roast chicken or some cooked tiger prawns instead of turkey. Try swapping the pistachios with walnuts or pecans.
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
- 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.
- Stir in the onions, turkey, apricots, nuts, pomegranate seeds and coriander.
- Mix together the satsuma juice, oil, LoSalt and a little black pepper and stir into the salad.