• 2
  • 5
    Min Prep
  • 15
    Min Cooking
Parsley & Onion Turkey Rissoles


  • 250g pack pearl couscous
  • 1 cup frozen peas
  • 150g snow peas, trimmed
  • 1 bunch asparagus, ends trimmed
  • 1 cup snow pea sprouts, roughly chopped
  • ¼ cup raw almonds, roughly chopped
  • ¼ cup mint leaves, torn
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil


  1. Cook pearl couscous in a large an of boiling water following packet instructions. Drain, rinse well. Drain again and place in a large bowl.
  2. Meanwhile, blanch peas, snow peas, and asparagus for 1-2 minutes each, until just tender. Add peas to couscous. Diagonally slice snow peas and asparagus. Add to couscous with snow pea sprouts, almonds and mint.
  3. Mix together lemon juice and oil. Add to salad and toss to combine.

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