Caribbean Turkey and Couscous Salad
7
Points®
Total time: 35 min • Prep: 30 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
The mixture of flavors in this Caribbean-inspired salad will tantalize your taste buds.
Ingredients
Water
½ cup(s)
Curry powder
1½ tsp, divided
Fresh ginger
1 tsp, fresh, grated
Olive oil
1 tsp
Uncooked couscous
1 cup(s), plain-variety
Plain fat free yogurt
⅓ cup(s)
Cilantro
¼ cup(s), fresh, chopped
Reduced calorie mayonnaise
2 Tbsp
Mango chutney
2 Tbsp
Water
2 Tbsp
Cooked turkey breast with skin
10 oz, torn into thick shreds or cut into bite-size pieces
Grapes
1 cup(s), red, seedless, halved
Pineapple
1 cup(s), fresh, diced
Mango
¾ cup(s), fresh, diced
Lettuce
12 leaf/leaves, large, Boston-variety
Scallions
¼ cup(s), chopped or sliced, sliced
Dry roasted salted cashews
1¼ oz, unsalted, roasted, coarsely chopped (about 4 tbsp)
Instructions
1
Bring 1 1/2 cups of water, 1 teaspoon of curry powder, ginger and oil to a boil in a small saucepan. Add couscous; remove from heat and let stand, covered, until water is absorbed and couscous is tender, about 5 minutes. Transfer couscous to a large bowl and fluff with a fork to separate grains; place in refrigerator for a few minutes to chill slightly.
2
Meanwhile, in a small bowl, stir yogurt, cilantro, mayonnaise, chutney, remaining 1/2 teaspoon of curry powder and 2 tablespoons of water together until blended. Pour over couscous; toss to coat.
3
Add turkey, grapes, pineapple and mango to couscous mixture; toss to mix and coat.
4
To serve, line each of 6 bowls with 2 lettuce leaves and top each with about 1 1/4 cups of couscous mixture. Sprinkle each serving with 2 teaspoons each of scallions and cashews.
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