Gingery turkey-couscous salad

11
Points®
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
2
Difficulty
Easy
Sweet red peppers, broccoli, cilantro, and scallions––this couscous salad showcases an interesting mix of textures and flavors. We included turkey for added flavor and to make it a one-dish meal. However, if you prefer to have a vegetarian or side dish, you can leave out the turkey. You can also substitute rotisserie chicken for the turkey. The vinegar, soy sauce, ginger, and garlic dressing can be made ahead of time and adds an Asian flair to the dish. It takes just 7 minutes to prepare this dish that's perfect for either lunch or dinner.

Ingredients

Uncooked whole wheat couscous

½ cup(s)

Unseasoned rice vinegar

5 tsp

Less sodium soy sauce

5 tsp

Garlic

1 clove(s), fresh, minced and minced

Fresh ginger

2 tsp, peeled, and

Cooked turkey breast with skin

12 oz, shredded (1 1/2 cups)

Broccoli

1½ cup(s), chopped, florets only

Red bell pepper

1 large, cut into 1⁄2-inch pieces

Scallions

3 medium, thinly sliced

Cilantro

¼ cup(s), fresh, chopped

Instructions

  1. Prepare the couscous according to the package directions, omitting the fat and salt if desired. Let the couscous cool completely.
  2. Meanwhile, to make the dressing, whisk together the vinegar, soy sauce, garlic, and ginger in a serving bowl. Add the cooled couscous and the remaining ingredients; toss to coat. Yields 2 cups per serving.