Couscous and smoked turkey salad

Total Time
18 min
8 min
10 min
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.


Reduced-sodium chicken broth

14½ oz

Uncooked couscous

1 cup(s)

Dried cranberries


Sherry vinegar

2 Tbsp

Olive oil

2 tsp


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

cup(s), or hazelnuts, toasted


  1. 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.
  2. 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.