Turkey and Rasin Couscous Salad

Type: Salad
Cut: Turkey
Style: Western

Ingredients
1/3 cup pistachio kernals
1 cup chicken stock
1/2 cup craisins
1/2 cup orange juice
1 1/2 cup cous cous
2 oranges, peeled, whit pith removed and segmented
200 cooked turkey, cut into chunks
50g baby spinach leaves
1 tablespoon red wine vinegar
Freshly ground black pepper

Instructions
Preheat oven to 180ºC.

Spread the pistachio kernals over a baking tray and back in oven for 7 minutes or until lightly toasted. Transfer to a chopping board and set aside for 10m minutes to cool. Chop coarsely.

Meanwhile, place chicken stock into a large saucepan, cover and bring to the boil over high heat. Remove from heat, add craisin, orange juice and couscous whist stirring with a fork. Cover with lite and set aside for 5 minutes or until all liquid has been absorbed. Use  fork to separate the grains.

Transfer the couscous mixture to a large bows, add the orange segments, turkey and spinach leaves. Drizzle with vinegar, season with pepper and gently toss until well combined. Divide couscous salad among serving bowls and serve immediately.

Serves 4

Meanwhile, process corn kernals with milk until roughly chopped. Add to saucepan with 1/2 of the shallots and heat gently until warmed through.

Spoon into bowls and sprinkle with remaining shallots.

Serves 6.

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