Give your leftovers a delicious makeover in four ways.
Prep time 10 mins Serves 4 2 cups couscous SALAD 400g canned chickpeas, drained and rinsed 1 green apple, roughly grated 50g pecan nuts 2 sprigs celery, chopped 200g cooked leftover chicken, chopped 4 red salad spring onions, finely chopped Micro herbs such as coriander SALAD DRESSING 100g raspberries Juice of 1 lemon 1 tbsp honey 100ml apple juice Prepare couscous according to the instructions on the packaging. Flake the cooked couscous with a fork to loosen the grains. Add the remaining salad ingredients and mix well. Place all the salad dressing ingredients in a food processor and pulse until mixed. Spoon the salad into a serving bowl and pour the salad dressing over.