Turkey Cous Cous Salad

There's nothing easier to cook than couscous. There's simply nothing to it. All you need to do is to add an equal part stock/water to the same amount of couscous, then cover it with a tea towel for a few minutes. You can basically add anything to it. I've made couscous salads many times before and have mixed in tuna or sardines or bacon or chicken...with your choice of vegetables such as cherry tomatoes, pumpkin, cucumber, raisins, spinach...your choice of nuts such as chopped pistachios, pine nuts...then dress it with a mixture of yoghut, mustard and lemon juice, or red wine vinegar, or lime juice....ok, ok, you get the gist. Just whatever you want. You'll end up making a very healthy and low fat meal out of it.

Today, my couscous salad was made with turkey pieces, cherry tomatoes, plump raisins, rocket and roasted pine nuts. It was simple, filling and healthy. Adding raisins to the salad added a nice sweet taste to the salad.


Turkey Cous Cous Salad
(dinner for 1) - hubby is away.....

1/2 cup couscous
1/2 chicken stock
handful of cooked turkey, chopped
handful of cherry tomatoes, diced
handful of rocket leaves, cut into small pieces
handful of raisins
small handful of pine nuts
1 tbsp red wine vinegar
black pepper

- Roast the pine nuts in a saucepan until lightly toasted. Set aside.
- Heat up the chicken stock. Bring to boil and remove from the heat.
- Place couscous in a bowl, add in hot chicken stock. Cover with tea towel for a few minutes.
- In the meantime, soak raisins in hot water until they are plump and juicy.
- When the couscous is ready, fluff it up and toss in a bowl along with the rest of the ingredients.
- Drizzle with red wine vinegar and season with pepper. Combine well.