This easy, tasty salad is a great way to use up the left-over turkey from Christmas or you can serve it alongside duck or goose. Use turkey stock for the couscous and add some shredded turkey meat to the salad for a stand-alone lunch. The recipe is courtesy of the Demonstration Kitchen at Borough Markets, London.
- Yield : 4 - 6
- couscous - 360g
- pomegranate molasses - 2 tablespoons
- extra virgin olive oil - 8 tablespoons
- lemon juice - from 1/2-1 lemon
- preserved lemon peel - from 1/2 lemon
- freshly ground black pepper - 1/2 teaspoon, or Turkish chilli flakes
- ras el hanout - 1/2 teaspoon
- nuts (almonds, pistachios, hazelnuts, walnuts) - 100g, your choice
- pomegranate seeds - from 1 pomegranate
- fresh mint - leaves, only, a large handful
Preheat the oven to 200degC (189degC fan-forced).
Pour the couscous into an ovenproof bowl. Cover it with an equal quantity of boiling water. Cover with foil and leave to steam.
Place in the oven for 5 minutes: this will give an even lighter, fluffier result. Spread the nuts out on a baking tray. Place the tray in the oven for 10-15 minutes until lightly toasted. Remove, leave to cool and chop them roughly.
Take half a preserved lemon and discard the flesh. Slice the peel into very fine julienne.
Mix the pomegranate molasses, olive oil, preserved lemon, lemon juice, pepper or chilli and ras el hanout together in a jug and pour over the couscous.
Fork the dressing through the warm grains rather than stirring which can make everything stick together.
A few minutes before serving, stir through the nuts, pomegranate seeds and mint leaves. Taste and adjust the seasoning if necessary.
Note: add shredded leftover turkey meat to the salad for a lunch or supper dish; or serve with roast duck or goose.