Turkey couscous salad
This leftover turkey salad is quick and easy to make and a great way to feed a post-Christmas crowd.
- Place couscous in a bowl, pour over boiling water and stir briefly. Cover with plastic wrap and leave for five minutes to steam and soften.
- Fluff up couscous with a fork. Pour over lemon juice and olive oil, season with salt and pepper and toss well to combine.
- At the same time, cook beans in boiling, salted water for two to three minutes until just tender. Drain and plunge into ice cold water to cool.
- Drain beans well and combine with couscous and all the remaining salad ingredients. Toss well and serve.