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Curried Turkey and Israeli Couscous Salad with Dried Cranberries

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Serves 4

  • by Ivy Manning from Fine Cooking
    Issue 113

You can use light or dark turkey meat in this citrusy, sweet, subtly spiced salad. No turkey on hand? Use rotisserie chicken instead.
 

  • 1/4 cup freshly squeezed orange juice
  • 1/2 cup dried cranberries
  • Kosher salt
  • 1 cup Israeli couscous
  • 6 oz. skinless roast turkey meat, cut into medium dice (1-1/2 cups)
  • 1/2 cup toasted almonds, chopped
  • 2 medium celery stalks, finely chopped
  • 2 scallions, thinly sliced
  • 3 Tbs. extra-virgin olive oil
  • 4 tsp. white wine vinegar
  • 1-1/2 tsp. curry powder
  • Freshly ground black pepper

In a 1-quart saucepan, bring the orange juice to a boil over medium-high heat. Add the dried cranberries, stir, and set aside.

In a 3-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer until al dente, about 8 minutes. Drain and rinse with cold water until the couscous is cool. Drain again thoroughly and transfer to a large serving bowl. Add the cranberries and orange juice, turkey, almonds, celery, and scallions.

In a small bowl, whisk the olive oil, vinegar, and curry powder. Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.

Variations

Israeli couscous is similar to regular couscous but is larger and pearl-shaped. If you don’t have any, use orzo or another tiny pasta shape instead.

nutrition information (per serving):
Calories (kcal): 470; Fat (g): 20; Fat Calories (kcal): 180; Saturated Fat (g): 2.5; Protein (g): 22; Monounsaturated Fat (g): 13; Carbohydrates (g): 53; Polyunsaturated Fat (g): 3; Sodium (mg): 610; Cholesterol (mg): 35; Fiber (g): 4;

Photo: Scott Phillips

Really liked this!! Was a little bland for my taste. followed previous reviewers' advice & added more curry with a bit of cilantro. Really bumped up the flavor! would definitely make again!!

So delicious. I used rotisserie chicken because I prefer it over turkey. I toasted the couscous and then simmered it in 1-1/2 times more chicken broth. I also added more chicken then called for, as well as asparagus and roasted red peppers. I probably tripled the curry powder as well. Next time I will add cilantro. Having said all this, I guess the recipe was a good base for improvising. Whatever....it was very tasty.

Really tasty and easy to make. Don't go overboard on the curry powder, though.

I loved it for the leftover turkey. But would add much more turkey than they called for. Flavors and textures were great together. Will make again.

A bit too bland for my tastes. Would have liked brighter flavors and more texture.

This was really tasty - I added barely cooked asparagus and avocado to beef up the veggie intake.

The spice of the curry and sweetness from the dried cranberries and orange juice makes a great combination. Using instant couscous makes this recipe a quick and delicious meal for busy weeknights.

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