Turkey and couscous salad

Cooking Salads Turkey and couscous salad

Create this turkey and couscous salad from last nights leftovers in less than 30 minutes.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat oil in a saucepan on high. Add couscous and stir for 2-3 mins, until golden. Add 1 cup of boiling water. Reduce heat and simmer, covered, for 8-10 mins, until liquid is absorbed and couscous is tender. Transfer to a large bowl.
  2. Mix together all dressing ingredients. Add half to hot couscous and stir to combine.
  3. Arrange cos leaves on a serving platter. Top with turkey, beans, radishes and fetta. Scatter over couscous and toss to combine. Serve with crusty bread and the remaining Dressing.

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1 tbsp olive oil
1 cup 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
1/3 cup extra virgin olive oil
2 tbsp white wine vinegar
2 tbsp cranberry sauce

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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