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Ingredients
Method
- 130g roast turkey slices
- 80g mixed salad leaves
- 200g fresh Moroccan-spiced couscous, cooked to pack instructions
- 100g pomegranate seeds
- Tear the turkey slices, and put in a salad bowl with the cooked couscous and salad leaves. Drizzle with olive oil, season liberally, and toss well. Divide between two plates, sprinkle with pomegranate seeds, then finish with another drizzle of olive oil and some more black pepper.
5 mins
2 serving
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