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    Turkey and Pepper Kebabs

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    Turkey and Pepper Kebabs


    • Waitrose Balsamic Vinegar and Sundried Tomato Dressing
    • A few black pitted olives
    • A handful of chopped basil
    • 1/2 cucumber
    • 4 tomatoes
    • Waitrose Tomato and Onion couscous
    • Oil for brushing
    • 2 Turkey and Pepper Kebabs - 2 per person


    1. 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).
    2. 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.
    3. 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.

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    Foil - to prevent the wooden skewers from charring


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