Turkey couscous salad with dried fruit and pine nuts

Total Time
25 min
20 min
5 min
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.


canned chicken broth

2 cup(s)

uncooked couscous

1 cup(s)

fresh 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

red seedless grapes

1 cup(s), halved

uncooked red onion(s)

1 small, diced

dried currants


dried date(s)

10 medium, pitted, chopped

pine nuts

¼ cup(s), toasted

fresh parsley

3 Tbsp, chopped


8 cup(s), or spinach, packed


  1. 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. 2 Meanwhile, whisk together orange juice, vinegar, oil, honey, mustard, salt, and cumin in small bowl. Stir orange juice mixture into couscous.
  3. 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.
  4. Serving size: about 3/4 cup salad and 1 cup arugula

A happier, healthier you starts here