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Turkey, couscous salad & spicy green-olive pesto pitas
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Delicious couscous salad with a tabbouleh twist. Enjoy on its own or stuffed in pita with spicy olive pesto.
Ingredients:
  • 200g couscous
  • 80ml olive oil
  • 1 long green chilli, seeds removed, finely chopped
  • Bunch of spring onions, sliced
  • 150g pitted green olives
  • 250.00 ml flat-leaf parsley leaves
  • 40.00 ml red wine vinegar
  • Juice of 1 lemon
  • 10 dried apricots, chopped
  • Snow pea sprouts (optional), to garnish
  • 60.00 ml toasted pine nuts
  • 250.00 ml roughly chopped mint leaves
  • 250.00 ml roughly chopped coriander leaves
  • 4 pita bread rounds, halved
  • 480g cooked turkey
Instructions:
  • In a large bowl, combine the couscous with 1 1/2 cups (375ml) cold water and let it sit for 15 minutes to absorb.
  • Prepare the pesto by heating 1 tablespoon of olive oil in a frypan over medium heat. Sauté the chopped chilli and half of the spring onion for 2-3 minutes until softened. Blend this mixture in a food processor with green olives, parsley, vinegar, remaining 3 tablespoons of oil, and half of the lemon juice until a coarse paste forms. Store the pesto in the fridge for up to 4-5 days.
  • Separate the couscous grains with a fork, combine with apricots, pine nuts, herbs, remaining lemon juice, and spring onion. Stuff the pita halves with the couscous salad and turkey. Drizzle with pesto and sprinkle with sprouts for extra flair.

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