Couscous Salad with Pulled Turkey and Vegetables

Step-by-step method

Let’s cook

At a glance

You're looking at a fresh and nutritious salad that comes together in about 40 minutes with minimal hands-on work. The main thing to watch is cooking the couscous properly—it takes just 7 minutes once the water is absorbed—then you'll chop your veggies, shred the turkey, boil an egg, and toss everything together for a satisfying meal.

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    Prepare the couscous

    Cook the couscous according to the package instructions - it's simple. Put it in a pot with a lid and pour over boiling water in a 2:3 ratio. Season with salt, stir, and cover with the lid. Let it sit until the couscous has absorbed all the water and turned tender. This takes about 7 minutes.

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  2. 2/5

    Let it cool

    Fluff up the finished couscous and set it aside to cool.

  3. 3/5

    The egg

    Shred or chop the roasted turkey into bite-sized pieces. Boil an egg however you like it - hard-boiled, soft-boiled, or even poached.

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Couscous Salad with Pulled Turkey and Vegetables

bohynekuchyne
Active time total 17 min
Prep — Cook 17 min
Plus 10 min of resting (not counted in active time)
9 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

What's in it?

1047 kcal

Calories

123 g

Carbohydrates

28 g

Fats

69 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Our twelve-year-old daughter Tony has fallen head over heels for couscous. I do cook it at home now and then, but it's definitely not a regular on our menu. Tony discovered her love for it at school. No, don't worry, it wasn't in the school cafeteria - our kids don't eat there. They made this couscous salad in class, since she's now spending more time in the school kitchen learning to cook. And I'm genuinely glad, because plenty of kids never really get the chance to cook at home.

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