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Curried Turkey Couscous Salad

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, C, E, P
MineralsCopper, Natrium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup reduced sodium chicken broth

  2. 1/2 teaspoon curry powder

  3. 1/4 teaspoon salt

  4. 3/4 cup uncooked couscous

  5. 1/2 cup golden raisins

  6. 2 tablespoons olive oil

  7. 2 tablespoons lemon juice

  8. 2 teaspoons honey Dijon-style mustard

  9. 2 cups chopped leftover cooked Butterball Turkey

  10. 1 (11-ounce) can mandarin oranges, drained

  11. 1 cup halved seedless red grapes

  12. 1/3 cup chopped celery

  13. 1/3 cup sliced green onions

  14. 1/3 cup slivered almonds, toasted

Instructions Jump to Ingredients ↑

  1. Combine broth, curry powder and salt in medium saucepan. Bring to a boil on medium-high heat. Stir in couscous and raisins; cover. Remove from heat. Let stand 5 minutes. Uncover; fluff with a fork. Cool.

  2. Whisk olive oil, lemon juice and mustard in large bowl until well blended. Stir in turkey, mandarin oranges, grapes, celery and onion; mix well. Gently stir in couscous mixture. Cover.

  3. Refrigerate 2 to 3 hours to allow salad to chill and flavors to blend. Sprinkle with almonds just before serving.

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