Gingery turkey-couscous salad

SmartPoints® value per serving
Total Time
7 min
7 min
0 min
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.


Uncooked whole wheat couscous

½ cup(s)

Rice vinegar

5 tsp

Low sodium soy sauce

5 tsp

Garlic clove(s)

1 medium clove(s), fresh, minced and minced

Ginger root

2 tsp, peeled, and

Cooked turkey breast with skin

12 oz, shredded (1 1/2 cups)

Uncooked broccoli

1½ cup(s), florets only

Sweet red pepper(s)

1 large, cut into 1⁄2-inch pieces

Uncooked scallion(s)

3 medium, thinly sliced


¼ cup(s), fresh, chopped


  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.