200g wholewheat couscous
Bunch spring onions, thinly sliced
200g roast turkey, shredded
100g dried apricots, chopped
100g pomegranate seeds
28g pack coriander, chopped
Juice 4 satsumas
2 tbsp extra virgin olive oil
½ tsp LoSalt
Place the couscous in a large bowl and pour over 300ml boiling water, cover with clingfilm and leave for 5 minutes. Fluff up with a fork and allow to cool.
Stir in the onions, turkey, apricots, nuts, pomegranate seeds and coriander.
Mix together the satsuma juice, oil, LoSalt and a little black pepper and stir into the salad.
Try using leftover roast chicken or some cooked tiger prawns instead of turkey. Try swapping the pistachios with walnuts or pec