:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/RNFJOPTZLSQYY446LWJTAIFBRM.jpg)
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/740ef887-5a9b-4b6f-80e0-549d3846d362.png)
Ingredients
- Serves 6-8Feel free to substitute rice, quinoa, Puy lentils for the giant cous cous200g giant (pearl) couscous
- Juice of two lemons
- Handful pumpkin seeds
- 2 tbsp dried cranberries
- 1 big bunch each of mint and parsley, finely chopped
- Seeds from 2 pomegranates
- 4 tbsp natural yoghurt
- 100g pistachios, shelled
- 1 bunch spring onions, finely chopped
- 2 heaped tbsp golden sultanas
- 200g cooked turkey
Cook the couscous as per the packet instructions. Strain, and add the juice of the two lemons. Mix the rest of the ingredients together, and then add to the couscous. Mix well.
John Wilson’s wine recommendation
Domaine de Fondrèche 'Fayard' 2011, Ventoux, 14%, €16.25 A wonderful smooth, rich, ripe red with real finesse. Great with any turkey dish. Stockists: Donnybrook Fair; thewinestore.ie
This salad with a middle-eastern edge would benefit from something with plenty of fruit. You could try a spicy, rich red, such as the Fondrèche Fayard, which would certainly match the vibrant flavours. Alternatively a New World white wine would also do very nicely. I would opt for a Chardonnay, Viognier or a more full-bodied Semillon.
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/MRARKMVK74PMMABYVSEBC7JRRI.jpg)
:quality(70)/s3.amazonaws.com/arc-authors/irishtimes/740ef887-5a9b-4b6f-80e0-549d3846d362.png)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)