Jewelled Roast Turkey & Couscous Salad

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

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.