Bring vibrant flavor to your Christmas table with this Moroccan couscous salad with turkey and caramelized carrots. Made with our Moroccan couscous, this dish is a celebration of festive flavors, with the crunch of pistachios, the sweetness of apricots, and the richness of almonds.
Golden caramelized carrots add depth and warmth, elevating the salad into a showstopper that’s as easy to prepare as it is impressive to serve.
Perfect for Christmas Day, use turkey legs for a fresh take, or repurpose any leftover turkey on Boxing Day for a dish that showcases the best of the season’s flavors. With our couscous at the heart of this vibrant salad, it’s a deliciously simple way to enjoy the magic of the holidays.
SERVES: 6 PREP TIME: 5 min COOKING TIME: 30 min
Ingredients:
- 1 packet of our Moroccan Couscous with Apricot and Pistachio
- 1/2 cup Greek yogurt
- 1 lemon
- 1 kg carrots
- 500g leftover turkey (or turkey legs for a fresh take)
- 120g rocket leaves
- 2 tbsp honey
- 4 tbsp olive oil
- 2 tbsp butter
- Salt and pepper, to taste
Method:
- Preheat the Oven
Preheat to 220°C (200°C fan). - Prepare the Carrots
Cut carrots into 5cm lengths, halving thicker ones. Toss with 2 tbsp olive oil, 2 tbsp honey, salt, and pepper. Roast for 30 minutes or until golden and caramelized. - Prepare the Couscous
Mix the contents of the couscous packet with an equal amount of boiling water and 2 tbsp olive oil or butter in a bowl. Swirl to combine, then cover for 5 minutes. Fluff with a fork before serving. (Adding extra oil or butter is optional.) - Prepare the Dressing
In a bowl, mix ½ cup Greek yogurt, juice of 1 lemon, 2 tbsp olive oil, salt, and pepper to taste. Stir well to combine. - Prepare the Turkey
Slice leftover turkey or roast turkey legs. - Assemble the Salad
Place the couscous on a platter, drizzle with the yogurt dressing, top with turkey and carrots, and serve alongside rocket leaves
Top with fresh mint and enjoy!