Turkey Couscous with Dried Fruit and Pine Nuts

Total Time
24 min
17 min
7 min
This tasty couscous salad of smoked turkey, currants, dates, and grapes, drizzled with a honey-balsamic vinaigrette, is full of great flavor and texture.

reduced-sodium chicken broth

2 cup(s)

uncooked couscous

1 cup(s), plain variety

unsweetened orange juice

3 Tbsp

balsamic vinegar

2 Tbsp

olive oil

1 Tbsp


1 tsp

Dijon mustard

1 tsp

table salt

½ tsp

ground cumin

¼ tsp

smoked turkey breast

½ pound(s), cut into 1/2 inch cubes


1 cup(s), seedless red variety

uncooked red onion(s)

1 medium, finely chopped

fresh currants



10 item(s), pitted and chopped

pine nuts

¼ cup(s)

fresh parsley

3 Tbsp, flat-leaf, chopped


  1. Bring the broth to a boil in a medium saucepan; stir in the couscous. Cover and remove from the heat; let stand 5 minutes. Gently fluff the couscous with a fork and transfer to a bowl. Let cool slightly.
  2. Meanwhile, whisk together the orange juice, vinegar, oil, honey, mustard, salt, and cumin in a small bowl. Blend the orange-juice mixture into the couscous.
  3. Add the turkey, grapes, onion, currants, dates, pine nuts, and parsley to the couscous mixture; toss well to combine. Serve at once while still warm. Yields generous 1 cup per serving.
If you’d like to make this salad ahead and serve it cold, toss the cooked couscous with the orange-juice mixture and refrigerate until chilled. Add the turkey and the remaining ingredients just before serving.Be as creative as you like by using your own favorite dried fruits—dried cranberries, chopped dried apricots, or figs work well.

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