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Curried Turkey and Israeli Couscous Salad {with Dried Cranberries}

This has to be the greatest time of year for those of us who love to eat and perhaps even more so for those of us who love to cook!!  Every site I follow is bursting with recipe inspiration.  After taking a night off from turkey, I’m ready to try this Curried Turkey and Israeli Couscous Salad {with Dried Cranberries} recipe from Fine Cooking.

Curried Turkey and Israeli Couscous Salad {with Dried Cranberries}

Flash forward 45 minutes….I made it, am eating it for breakfast as we speak.  It’s beautiful.  Such a welcomed change from the muddled flavors of our leftover stuffings and casseroles.  Don’t get me wrong…those are my favorite part of Thanksgiving, but my taste buds were ready for some stimulation and this dish offered just that.

This recipe could easily be adapted to use roast chicken and would be a lovely summer picnic salad.  Add further taste bud stimulation by changing up the olive oil & vinegar with flavor infused oil & balsamic vinegar.  Wonderful.

Curried Turkey and Israeli Couscous Salad {with Dried Cranberries}

Curried Turkey and Israeli Couscous Salad {with Dried Cranberries}
 
Author:
Recipe type: Side Dish
Ingredients
  • ¼ cup freshly squeezed orange juice
  • ½ cup dried cranberries
  • Kosher salt
  • 1 cup Israeli couscous
  • 6 oz. skinless roast turkey meat, cut into medium dice (1-1/2 cups)
  • ½ 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.
  3. Add the cranberries and orange juice, turkey, almonds, celery, and scallions.
  4. In a small bowl, whisk the olive oil, vinegar, and curry powder.
  5. Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.

 

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