Photo of Caribbean Turkey and Couscous Salad by WW

Caribbean Turkey and Couscous Salad

7 - 9
PersonalPoints™ per serving
Total Time
35 min
30 min
5 min
The mixture of flavors in this Caribbean-inspired salad will tantalize your taste buds.



½ cup(s)

Curry powder

1½ tsp, divided

Ginger root

1 tsp, fresh, grated

Olive oil

1 tsp

Uncooked couscous

1 cup(s), plain-variety

Plain fat free yogurt



¼ cup(s), fresh, chopped

Reduced calorie mayonnaise

2 Tbsp

Mango chutney

2 Tbsp


2 Tbsp

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

Uncooked scallion(s)

¼ cup(s), sliced

Dry roasted salted cashews

1¼ oz, unsalted, roasted, coarsely chopped (about 4 tbsp)


  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.


Mangoes are available almost year round now. If you can’t find any attractive ones, however, other fruits, such as apples or melon, also work well. (You may even find a combo that you like already cut up in the produce section or at the salad bar in your supermarket). The cashews are a delicious addition but feel free to leave them out if you prefer.