Caribbean Turkey and Couscous Salad
1½ tsp, divided
1 tsp, fresh, grated
1 cup(s), plain-variety
Plain fat free yogurt
¼ cup(s), fresh, chopped
Reduced calorie mayonnaise
Cooked turkey breast with skin
10 oz, torn into thick shreds or cut into bite-size pieces
1 cup(s), red, seedless, halved
1 cup(s), fresh, diced
¾ cup(s), fresh, diced
12 leaf/leaves, large, Boston-variety
¼ cup(s), sliced
Dry roasted salted cashews
1¼ oz, unsalted, roasted, coarsely chopped (about 4 tbsp)
- 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.
- 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.
- Add turkey, grapes, pineapple and mango to couscous mixture; toss to mix and coat.
- 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.