This is a fabulous recipe to use up leftover Thanksgiving turkey and it is delicious served with Jukes 6 with chilled still water.
Ingredients (serves four)
200g Bulgar wheat
500ml Chicken stock
100g baby Spinach leaves
75g Frozen peas
1 Butternut squash
1 tsp Shawarma spice mix or Moroccan spices (Ras el Hanout)
Leftover turkey, picked off the carcass
4 Spring onions chopped into rounds
50g Pistachios, chopped
A sprig of mint leaves, finely chopped
A sprig of coriander leaves, torn for garnish
Cucumber, chopped into small wedge-shaped pieces
Dice the butternut squash and toss in olive oil and a teaspoon of spice mix. Place in a roasting dish and cook at 180C until golden brown (approx. 30 minutes). While the squash is roasting, simmer the bulgar wheat in the stock according to the cooking instructions and add the peas in the last minute of cooking, strain when tender but still retaining a bite and stir the spinach leaves through the warm bulgar wheat. Stir the turkey into the butternut squash when you take it out of the oven to warm it gently and mix with the warm bulgar wheat. Mix the spring onions, cucumber, pistachios, and pomegranate and gently combine, finishing with the coriander sprinkled on top. Check to see if you need a little more olive oil drizzled on top and maybe a squeeze of fresh lemon.
Serve with Greek yoghurt seasoned with a tiny bit of crushed garlic, a spoonful of tahini, olive oil, lemon juice, salt and pepper if you feel it needs an extra sauce.