Curried Turkey And Israeli Couscous Salad With Dried Cranberries

Curried Turkey and Israeli Couscous Salad with Dried Cranberries is a flavorful and satisfying salad that combines the warmth of curry with the sweetness of dried cranberries. It’s a versatile dish that can be enjoyed as a main course or as a side dish for a larger meal.

The salad starts by simmering Israeli couscous until it’s tender and then cooling it down with cold water. This helps maintain the texture and prevents the couscous from becoming mushy. The couscous is then combined with diced roast turkey, toasted almonds, finely chopped celery, and thinly sliced scallions. These ingredients provide a delightful mix of flavors, textures, and colors.

The dressing for this salad is a combination of olive oil, white-wine vinegar, and curry powder. The curry powder adds a fragrant and slightly spicy note to the salad, enhancing the overall taste. The dressing is whisked together and then added to the couscous mixture, coating it evenly and bringing all the flavors together.

The final touch is the addition of plump dried cranberries that have been rehydrated in orange juice. The cranberries provide a burst of sweetness and a lovely chewy texture, complementing the other ingredients in the salad.

Overall, this Curried Turkey and Israeli Couscous Salad with Dried Cranberries is a delicious and wholesome dish that balances the flavors of curry, turkey, almonds, cranberries, and more. It’s a delightful choice for a light lunch, a refreshing side dish, or even as a crowd-pleasing potluck option.

SERVES: 4

INGREDIENTS:

• 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

INSTRUCTIONS:

1. In a 1-quart saucepan, bring the orange juice to a boil over medium-high heat. Add the dried cranberries, stir, and set aside.
2. 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.
3. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 470 CALORIES | 22G PROTEIN | 53G CARB | 20G TOTAL FAT | 2.5G SAT FAT
  | 13G MONO FAT | 3G POLY FAT | 35MG CHOL | 610MG SODIUM | 4G FIBER

NOTE:

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