Turkey, couscous salad & spicy green-olive pesto pitas

Snow pea sprouts (optional), to garnish Place the couscous in a large bowl with 1 1/2 cups (375ml) cold water. Set aside for 15 minutes to absorb.

Meanwhile, make the pesto. Heat 1 tablespoon of olive oil in a frypan over medium heat. Add the chopped chilli and half the spring onion and cook, stirring, for 2-3 minutes until softened. Whiz the onion mixture in a food processor with the green olives, parsley, vinegar, remaining 3 tablespoons of oil and half the lemon juice until you have a coarse paste. Set aside. (The pesto will keep for 4-5 days in the fridge.)

Fluff the couscous with a fork, then stir in the apricots, pine nuts, herbs, remaining lemon juice and remaining spring onion. Fill the halved pitas with couscous salad and turkey, then top with some of the pesto and garnish with sprouts, if desired.