Turkey couscous salad
25/1/2009
This leftover turkey salad is quick and easy to make and a great way to feed a post-Christmas crowd.
Ingredients
| 1 cup | Couscous |
| 1 cup | Water |
| 1 | Lemon |
| ¼ cup | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 300 g | Green beans |
| 1 cup | Cherry tomatoes |
| ½ cup | Walnuts |
| ¼ cup | Parsley |
| 2 cups | Turkey sliced |
Directions
- Place couscous in a bowl, pour over boiling water andstir briefly. Cover with plastic wrap and leave for five minutes to steam and soften.
- Fluff up couscous with a fork. Pour over lemon juice and olive oil, season with salt and pepper and toss well to combine.
- At the same time, cook beans in boiling, salted water for two to three minutes until just tender. Drain and plunge into ice cold water to cool.
- Drain beans well and combine with couscous and all the remaining salad ingredients. Toss well and serve.
Wine Match
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