Couscous and smoked turkey salad
10
Points®
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 fl 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 breast
6 oz, piece, smoked variety, cut into 1⁄2-inch dice
Fresh apricot
2 item(s), halved, pitted, and cut into 1⁄4-inch dice
Carrots
1 large, shredded
Celery
1 rib(s), medium, chopped
Chopped almonds (dry-roasted or raw, unsalted, no sugar added)
⅓ cup(s), or hazelnuts, toasted
Instructions
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.
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