Fruit Salad With Turkey Broth Couscous

Our newspaper printed this recipe, and I decided to try it as I am interested in using couscous. Well, this is a great salad (as what fruit salad is not?). Think about this salad during the next holiday season and make yourself up some turkey broth from the otherwise unused turkey bones. Then try this salad; it is light and refreshing after all that heavy food.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  cup walnut halves, chopped
• 1  cup turkey broth
• 1  cup couscous (I used whole-wheat couscous)
• 1  cup grapes, quartered
• 2  oranges, segmented and chopped
• 1  orange, juice of
• 2  apples, peeled, seeded and chopped
• 2  celery ribs, chopped
• 1  teaspoon  finely grated gingerroot
• 1⁄2 teaspoon curry powder
• 1  tablespoon honey
• 1⁄4 teaspoon kosher salt

Directions

1. Toast the walnut halves in a 350 degree F. oven for about 10 minutes. Then coarsely chop them.
2. Bring the turkey broth to a boil. Remove from heat, and add the couscous.
3. Cover and allow to stand 5 minutes.
4. Meanwhile, prepare the fruit and celery as directed and combine in a large bowl. Toss gently to combine.
5. Fluff up the couscous with a fork and add to the fruit mixture. Add the ginger, curry, honey and salt. Toss the mixture again to combine all ingredients.