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Turkey and couscous salad
Turkey and couscous salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a delicious turkey and couscous salad using leftovers in just 30 minutes!
Ingredients:
  • 250.00 ml pearl couscous
  • 2 baby cos lettuce, leaves separated
  • 400g leftover cooked sliced turkey
  • 200g green beans, trimmed, blanched, sliced diagonally
  • 4 radishes, trimmed, washed, thinly sliced
  • 50g fetta, crumbled
  • Crusty bread, to serve
  • 75.08 gm extra virgin olive oil
  • 40.00 ml white wine vinegar
  • 46.80 gm cranberry sauce
Instructions:
  • In a saucepan over high heat, warm oil. Add couscous and sauté until golden, about 2-3 minutes. Pour in 1 cup of boiling water. Lower heat, cover, and cook for 8-10 minutes until couscous is tender and liquid is absorbed. Transfer to a large bowl.
  • Combine all dressing ingredients, then pour half of it into the hot couscous, stirring until well mixed.
  • Place the cos leaves elegantly on a serving platter and layer with turkey, beans, radishes, and feta. Sprinkle over couscous and gently mix together. Serve with crusty bread and drizzle over the remaining dressing.

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