Turkey couscous salad with dried fruit and pine nuts
Canned chicken broth
Fresh orange juice
Smoked turkey breast
½ pound(s), cut into 1/2-inch cubes
Red seedless grapes
1 cup(s), halved
Uncooked red onion(s)
1 small, diced
10 medium, pitted, chopped
¼ cup(s), toasted
3 Tbsp, chopped
8 cup(s), or spinach, packed
- 1 Bring broth to boil in medium saucepan; stir in couscous. Cover and remove from heat; let stand 5 minutes. Gently fluff couscous with fork and transfer to large bowl. Let cool slightly.
- 2 Meanwhile, whisk together orange juice, vinegar, oil, honey, mustard, salt, and cumin in small bowl. Stir orange juice mixture into couscous.
- 3 Add turkey, grapes, onion, currants, dates, pine nuts, and parsley to couscous mixture; toss well to combine. Divide arugula evenly among 8 plates; top evenly with salad. Serve warm or at room temperature.
- Serving size: about 3/4 cup salad and 1 cup arugula