Bejewelled Turkey, Pistachio and Mint Couscous
Here is one of my favourite leftover turkey treats. This is as pretty and festive as it gets and you can completely throw it together in no time at all.
Tweaked from a recipe by Nigel Slater.
- Author: Rachel Page
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Dinner
- Method: Hob
- Cuisine: Christmas
- 180g (1 cup) couscous, uncooked
- At least 500ml (2 cups) boiling chicken or vegetable stock - I often use freshly boiled water and the relevant amount of stock powder
- 500g (1lb) cooked turkey or chicken
- 2 tablespoons pumpkin seeds (I used these spicy ones)
- 2 tablespoons dried cranberries or cherries
- 2 tablespoons golden sultanas
- 2 tablespoons shelled pistachios
- a handful of mint leaves, roughly chopped
- the seeds of a whole pomegranate
- salt & pepper
- 4 tablespoons natural yoghurt
- a trickle of pomegranate molasses
- Cook the couscous according to the packet instructions using boiling stock instead of boiling water.
- Shred the cooked turkey or chicken into large, juicy pieces and put it into a mixing bowl with the pumpkin seeds, dried cranberries or cherries, golden sultanas and shelled pistachios.
- Season generously with salt and pepper and stir through the chopped mint leaves and pomegranate seeds, reserving some of each for garnish.
- Fluff up the couscous with a fork and fold in the ingredients in the mixing bowl.
- Top with the yoghurt, a trickle of pomegranate molasses and the reserved chopped mint leaves and pomegranate seeds.
Keywords: leftovers, festive, healthy