recipes
Curried Turkey Couscous Salad
Salad of leftover turkey, couscous, oranges, celery, grapes and almonds with a hint of curry.
- Servings
- cook method
- prep
- cook
- ready
- 6
- Boil/Simmer
- 30 minutes
- 10 minutes or less
- 3+ hours
Ingredients
- 1 cup reduced sodium chicken broth
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 3/4 cup uncooked couscous
- 1/2 cup golden raisins
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons honey Dijon-style mustard
- 2 cups chopped leftover cooked Butterball® Turkey
- 1 can (11 ounces) mandarin oranges, drained
- 1 cup halved seedless red grapes
- 1/3 cup chopped celery
- 1/3 cup sliced green onions
- 1/3 cup slivered almonds, toasted
- Directions
- Nutrition Info
- Serving Suggestions
-
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.
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.
Refrigerate 2 to 3 hours to allow salad to chill and flavors to blend. Sprinkle with almonds just before serving.
