Smoked Turkey and Couscous Salad with Apricot and Mint
Makes 1 serving

INGREDIENTS
100 g Smoked turkey breast, sliced (Deli slices, torn. About 22% protein and very little fat, so it can carry a whole bowl. Deli weight, as sold.)
120 g Cooked couscous (Cooked weight.)
2 apricots, about 16 g Dried apricots
80 g Cucumber
20 g Spring onion
4 g Olive oil
Juice of half a lemon Lemon juice
A handful, chopped Fresh mint
A pinch Ground cumin

METHOD
1. Whisk the lemon juice, oil, cumin and a pinch of salt and fork it through the couscous.
2. Chop the apricots small and dice the cucumber. Slice the spring onion.
3. Fold everything through the couscous with the torn turkey and the mint.

Contains gluten cereals and sulphites.
Bright orange dried apricots are treated with sulphur dioxide. Unsulphured ones are brown and carry no flag.

RECIPE NOTES
Two apricots is sweet enough against the salty turkey. They are 43% sugar by weight, so the count matters more than it looks.
Packs the night before and needs nothing at lunchtime. The couscous takes four minutes to make if there is none left over; a mug of it soaked in boiling water under a plate.

Full recipe: https://www.getfuel8.com/recipes/smoked-turkey-couscous-apricot-mint
