Turkey, Couscous Salad Spicy Green Olive Pesto Pitas

service this tabbouleh-style couscous salad re its own, or pile it into pita bread later 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 tbsp red wine vinegar
• juice of 1 lemon
• 10 dried apricots chopped
• snow pea sprouts optional to beautify
• 3 tbsp toasted pine nuts
• 1 cup on chopped mint leaves
• 1 cup nearly 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 afterward 1 1 2 cups 375ml cool water set aside for 15 minutes to absorb
• meanwhile make the pesto heat 1 tablespoon of olive oil in a frypan exceeding medium heat accumulate the chopped chilli and half the spring onion and cook stirring for 2 3 minutes until softened whiz the onion join up in a food processor gone the green olives parsley vinegar remaining 3 tablespoons of oil and half the lemon juice until you have a gross paste set aside the pesto will money for 4 5 days in the fridge
• fluff the couscous once a fork then mix up in the apricots pine nuts herbs long lasting lemon juice and permanent spring onion fill the halved pitas when couscous salad and turkey after that height once some of the pesto and embellish later sprouts if desired

Nutritions of Turkey Couscous Salad Spicy Green Olive Pesto Pitas

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