Couscous and smoked turkey salad
9 - 10
PersonalPoints™ per serving
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
4
Difficulty
Easy
Cooked couscous is endlessly adaptable with makes it a great grain to use in a variety of applications. Here, we've tossed it with nuts, sweet fruit, crunchy veggies, turkey, and a tangy dressing for a fall-inspired salad. Toasting the nuts gives this dish depth of flavor and there are two really easy ways to toast them: Put them in a skillet and cook, shaking the pan often, until light golden, about 8 minutes. Or put them into the pan of a toaster oven (or a jelly-roll pan) and bake in the toaster oven (or oven) at 350°F, shaking the pan several times, until light golden, about 8 minutes.
Ingredients
Reduced-sodium chicken broth
14½ oz
Uncooked couscous
1 cup(s)
Dried cranberries
⅓ cup(s)
Sherry vinegar
2 Tbsp
Olive oil
2 tsp
Honey
2 tsp
Table salt
¼ tsp
Deli sliced turkey
6 oz, piece, smoked variety, cut into 1⁄2-inch dice
Fresh apricot(s)
2 medium, halved, pitted, and cut into 1⁄4-inch dice
Uncooked carrot(s)
1 large, shredded
Uncooked celery
1 rib(s), medium, chopped
Chopped almonds
⅓ cup(s), or hazelnuts, toasted