Couscous and smoked turkey salad
Reduced-sodium chicken broth
Deli sliced turkey
6 oz, piece, smoked variety, cut into 1⁄2-inch dice
2 medium, halved, pitted, and cut into 1⁄4-inch dice
1 large, shredded
1 rib(s), medium, chopped
⅓ cup(s), or hazelnuts, toasted
- Bring the broth to a boil in a large saucepan; stir in the couscous and cranberries. Cover and remove the pan from the heat; let stand about 5 minutes. Fluff the couscous with a fork and spread the couscous mixture on a plate; place in the freezer to cool slightly, about 10 minutes.
- To make the dressing, whisk together the vinegar, oil, honey, and salt in a serving bowl. Add the couscous mixture and remaining ingredients; toss to combine. Yields 1 1⁄3 cups each per serving.