1 x 100g packet Ainsley Harriott Roasted Vegetable Cous Cous
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
Place the contents of the sachet of cous cous
into a bowl. Add 160ml of boiling water and
stir well. Leave to stand for 3-5 minutes to
allow the cous cous 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 cous
cous 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.