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 (unsalted, raw or dry roasted, no sugar added)
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.
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