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Curried Turkey and Israeli Couscous Salad with Dried Cranberries

by Ivy Manning

read reviews (6)

You can use light or dark turkey meat in this citrusy, sweet, subtly spiced salad. No turkey on hand? Use rotisserie chicken instead.
Serves 4

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Israeli couscous roasted turkey breast sweet curry powder more more

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

From Fine Cooking 113 , pp. 26

September 1, 2011

user reviews

Rate this Recipe

by Jason123, 6/11/2012So 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.

by rachelvng, 4/28/2012Really tasty and easy to make. Don't go overboard on the curry powder, though.

by mowgli, 11/27/2011I 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.

by brbglenfield, 11/21/2011A bit too bland for my tastes. Would have liked brighter flavors and more texture.

by caymancook, 11/1/2011This was really tasty - I added barely cooked asparagus and avocado to beef up the veggie intake.

by A_Mover, 10/28/2011The 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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