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Turkey couscous with dried fruit and pine nuts

7
Points®
Total Time
24 min
Prep
17 min
Cook
7 min
Serves
6
Difficulty
Easy
When a honey-mustard dressing flavors a grain, fruit, and nut salad, what’s not to love? The perfect combination of sweet, savory, salty, and crunchy, this easy salad will become a staple. Leftovers make a great lunch, too.

Ingredients

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

Honey

1 tsp

Dijon mustard

1 tsp

Table salt

½ tsp

Ground cumin

¼ tsp

Smoked turkey breast without skin (non-deli style)

½ pound(s), cut into 1/2 -inch cubes

Grapes

1 cup(s), seedless red variety

Red onion

1 medium, finely chopped

Dried dates

6 medium, pitted and chopped

Dried currants

4 Tbsp

Pine nuts

¼ cup(s)

Fresh parsley

3 Tbsp, flat-leaf, chopped

Instructions

  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.

Notes

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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