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Turkey Couscous Salad



  • Couscous – 225 gms
  • Olive Oil – 5 tblsp
  • Red Wine Vinegar – 3 tblsp
  • Turkey Breast Fillet – 350 gms, cubed
  • Harissa Paste – 1 tsp
  • Courgettes – 175 gms, diced
  • Onion – 1, chopped
  • Dried Apricots – 115 gms, chopped
  • Toasted Pine Kernels – 2 tblsp
  • Fresh Coriander – 2 tblsp, chopped
  • Salt and Pepper
  • Fresh Coriander Sprigs – to garnish


  1. Place the couscous in a large heatproof bowl.
  2. Pour over enough boiling water to cover.
  3. Stir well, cover and leave to soak for about 15 minutes until all the liquid has been absorbed.
  4. Use a fork to break up any clumps and stir in 3 tblsp of the olive oil and the vinegar.
  5. Season with plenty of salt and pepper.
  6. Heat the rest of the oil in a large frying pan and add the turkey and harissa paste.
  7. Fry for 3 minutes, turning frequently, until the turkey is no longer pink.
  8. Add the courgettes and onion to the pan and fry for a further 10 to 12 minutes, stirring occasionally, until the turkey and vegetables are golden brown and tender.
  9. Stir the turkey and vegetables into the couscous with the apricots and pine kernels.
  10. Cool for 10 minutes then stir in the chopped coriander and adjust the seasoning to taste.
  11. Serve piled into bowls garnished with coriander sprigs.

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