Middle Eastern Turkey couscous salad

This easy couscous salad is a great way to use up leftover turkey and vegetables – perfect for a picnic or lunchbox.

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 800 g sweet potato, peeled and cut into 2 cm cubes
• 60 ml (¼ cup) olive oil
• 2 tsp sumac
• 300 g couscous
• 375 ml (1½ cups) chicken stock
• Salt and pepper
• 1 tbsp finely chopped preserved lemon rind
• 50 g rocket
• 400 g sliced roast turkey
• 1-2 cups chopped leftover roast vegetables, e.g. zucchini and capsicum
• 80 g natural yoghurt
• 1 tbsp pomegranate molasses

Instructions

1. Preheat oven to 200°C.
2. Toss sweet potato olive oil and sumac. Roast for 30 minutes or until tender.
3. Towards the end of the cooking time, prepare the couscous. Bring chicken stock to a simmer. Combine couscous and chicken stock in a bowl and cover with plastic wrap. After 10 minutes, fluff up the grains with a fork and season with salt and pepper.
4. Add sweet potato, preserved lemon rind, rocket, turkey and leftover vegetables and toss. Drizzle with yoghurt and pomegranate molasses.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.