Spiced Cous Cous & Turkey Salad

If you’re bored of turkey curry this salad is a much fresher alternative to make the most of your leftovers with!
Difficulty Easy
Time 45 minutes
Serves 2
Diet Gluten Free
  • 300g left-over turkey (shredded)

  • 200g cous cous

  • 1 jar Baxters Albert’s Victorian Chutney

  • 30g parsley

  • 30g mint

  • 100g pomegranate seeds

  • 50g pistachios (chopped)

  • 150g diced beetroot

  • 100g rocket

  • 50ml olive oil

  • Salt & pepper

Albert’s Victorian Chutney
Ablerts Victorian
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Cook the cous cous according to pack instructions.

Place the cous cous in a large bowl and fluff with a fork to separate grains.

Add the shredded turkey meat, pomegranate, chopped pistachios, diced beetroot, rocket and herbs.

Mix 150g of the chutney with the olive oil to make a dressing.

Mix in the dressing and season before serving.

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