Turkey, Couscous Salad Spicy Green Olive Pesto Pitas

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Serve this tabbouleh-style couscous salad on its own, or pile it into pita bread with a spicy olive pesto.

The ingredient of Turkey Couscous Salad Spicy Green Olive Pesto Pitas

• 1 cup 200g couscous
• 1 3 cup 80ml olive oil
• 1 long green chilli seeds removed finely chopped
• bunch of spring onions sliced
• 150g pitted green olives
• 1 cup flat leaf parsley leaves
• 2 tablespoons red wine vinegar
• juice of 1 lemon
• 10 dried apricots chopped
• snow pea sprouts optional to garnish
• 3 tablespoons toasted pine nuts
• 1 cup roughly chopped mint leaves
• 1 cup roughly chopped coriander leaves
• 4 pita bread rounds halved
• 3 cups 480g shredded cooked turkey

The Instruction of turkey couscous salad spicy green olive pesto pitas

• place the couscous in a large bowl with 1 1 2 cups 375ml cold water set aside for 15 minutes to absorb
• meanwhile make the pesto heat 1 tablespoon of olive oil in a frypan over medium heat add the chopped chilli and half the spring onion and cook stirring for 2 3 minutes until softened whiz the onion mixture in a food processor with the green olives parsley vinegar remaining 3 tablespoons of oil and half the lemon juice until you have a coarse paste set aside the pesto will keep for 4 5 days in the fridge
• fluff the couscous with a fork then stir in the apricots pine nuts herbs remaining lemon juice and remaining spring onion fill the halved pitas with couscous salad and turkey then top with some of the pesto and garnish with sprouts if desired

Nutritions of Turkey Couscous Salad Spicy Green Olive Pesto Pitas

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