Turkey couscous salad

This leftover turkey salad is quick and easy to make and a great way to feed a post-Christmas crowd.

Ingredients

1 cup	Couscous (Main)
2 cups	Turkey sliced, cooked leftovers (Main)
1 cup	Water
1	Lemon
¼ cup	Olive oil
300 g	Green beans
1 cup	Cherry tomatoes
½ cup	Walnuts, toasted and coarsely chopped
¼ cup	Parsley

Directions

1. Place couscous in a bowl, pour over boiling water and stir briefly. Cover with plastic wrap and leave for five minutes to steam and soften.
2. Fluff up couscous with a fork. Pour over lemon juice and olive oil, season with salt and pepper and toss well to combine.
3. At the same time, cook beans in boiling, salted water for two to three minutes until just tender. Drain and plunge into ice cold water to cool.
4. Drain beans well and combine with couscous and all the remaining salad ingredients. Toss well and serve.