Give your left­overs a de­li­cious makeover in four ways.

Friday - - Contents -

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.

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