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Cooking

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Couscous Salad with Pulled Turkey and Vegetables

·
2 servings

  1. 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.

  2. Let it cool

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

  3. 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.

  4. The rest of the salad

    Wash, dry and chop the vegetables. Mix them with the turkey and the cooled couscous. Season with salt and pepper. For extra flavour, add a splash of the juices from roasting the turkey.

  5. Serving

    Serving

    Plate up and top with the halved egg.

  6. You're done!

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