Prep 20 mins
Cook 10 mins
This is something I made up, based on some ingredients I had on hand and an idea. I'm posting it here just because I really, really enjoyed it and it makes a great portable lunch. To make it a side dish, you could certainly omit the turkey. Alternatively, leftover chicken could be substituted. For the dressing, I actually used 1/4 cup of Trader Joe's Orange Muscat Champagne Vinegar, but for those that don't have that, I think that the combination of orange juice and white wine vinegar would be a good substitute. Of course, regular couscous can be substituted for the whole wheat variety. I also think that toasted pine nuts would be good in this instead of the sliced almonds. As with all my recipes, please feel free to adjust quantities and seasonings to suit your own tastes and preferences. Prep time does not include time for chilling the salad.
- 2 cups whole wheat couscous, uncooked
- 2 cups chicken broth
- 1 teaspoon curry powder
- 1⁄2 cup dried cranberries
- 1⁄2 cup red onion, finely chopped
- 1⁄2 cup celery, finely diced
- 1⁄2 cup red bell pepper, finely diced
- 1⁄2 cup sliced almonds
- 2 cups turkey breast, diced
- 2 tablespoons of fresh mint, chopped finely
- 2 tablespoons fresh orange juice
- 2 tablespoons white wine vinegar or 2 tablespoons champagne vinegar
- 1⁄4 cup olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon pepper
- Combine chicken broth and curry powder and bring to a boil. Remove from heat and stir in couscous. Sprinkle dried cranberries on top, cover and let sit for 5-10 minutes.
- Combine onion, celery, red bell pepper, almonds, turkey and mint in a large bowl.
- In a small jar, combine orange juice, white wine vinegar, olive oil, salt and pepper and shake vigorously until combined.
- Fluff couscous and cranberries with a fork and add to the bowl with the other ingredients. Pour dressing over all and stir to combine. Let chill for at least an hour to combine the flavors. Serve at room temperature.