Waitrose Balsamic Vinegar and Sundried Tomato Dressing
A few black pitted olives
A handful of chopped basil
Waitrose Tomato and Onion couscous
Oil for brushing
2 Turkey and Pepper Kebabs - 2 per person
Cook on a preheated barbecue or under a preheated grill for 10-15 minutes, turning occasionally, until the juices run clear and there is no pink meat. Brush with a little oil during cooking. (To prevent the wooden skewers charring during cooking, protect the ends by wrapping in foil).
Serve on a bed of tomato and couscous salad. Prepare a 110g pack of Waitrose Tomato & Onion Couscous, following the instructions on the pack. Leave to cool.
Meanwhile, skin 4 tomatoes, cut into strips and mix with half a cucumber, cut into matchsticks. Stir into the couscous with a handful of chopped basil and a few pitted black olives. Just before serving, drizzle with Waitrose Balsamic Vinegar & Sundried Tomato Dressing.