Couscous Jumble Salad

4 Mar

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I normally have sandwiches for lunch because they’re convenient and easy to pack in a lunchbox but at the weekends when I have a bit of time to stop and actually plan my mealtimes, this is the king of little gems I can come up with. This is a lovely light lunch that would actually be great to have during the week as well as the weekend because it can be made the night before. I used homemade tomato sauce that I had in the fridge but you could also use some from a jar. You could bulk this up by adding a tin of drained mixed beans or chickpeas, if you like. This would also be perfect for a picnic as a side dish or a main dish.

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Couscous Jumble Salad (Serves 2-3)

100-150g couscous

Chicken stock

3 slices of turkey breast, sliced into strips

1/2 red pepper, cut into thin strips

1/4 cucumber, thinly sliced

3 heaped tbsp tomato sauce

50g pistachios, crushed

75g plump mixed fruit, e.g. Raisins, golden raisins and cranberries

Salt and pepper

Grated mature cheddar, to serve

  • Put the couscous in a small bowl and add in enough chicken stock to just cover it. Cover with a plate and set aside for about 10mins or until all the chicken stock has been absorbed.
  • Meanwhile, prepare the rest of your ingredients. Put the tomato sauce in a small saucepan and warm over a low heat until bubbling.
  • Chop the vegetables, crush the pistachios and grate the cheddar.
  • When the couscous is done, transfer it to a clean, serving bowl and fluff it up using a fork. Pour in the tomato sauce and mix through.
  • Add the turkey slices, red pepper, cucumber, pistachios and mixed fruit, stir to combine. Season with salt and pepper,sprinkle with grated cheese and serve.
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