Festive Couscous Salad
This festive couscous salad is perfect for Boxing Day, but it’s so tasty that we can guarantee you’ll be making it at other times of the year too!
Place the contents of the sachet of couscous into a bowl. Add 160ml of boiling water and stir well. Leave to stand for 3-5 minutes to allow the couscous to absorb the water and then fluff with a fork to separate the grains.
Lightly toast the pistachio nuts in a dry frying pan set over a low heat for 3-5 minutes, then roughly chop. Toast the mixed seeds for 2 minutes. Fold the nuts and seeds into the couscous with the cranberries, pomegranate, spring onions and spinach. Season to taste and dress with the olive oil and lemon juice.
Serve with slices of leftover cooked turkey and/or ham or simply shred it into the salad.
- 1 x 100g packet Ainsley Harriott Roasted Vegetable Couscous
- 50g pistachio kernels
- 50g mixed seeds
- 50g dried cranberries
- 75g pomegranate seeds
- 3 spring onions, thinly sliced
- 50g baby spinach leaves
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- freshly ground black pepper