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Curried Turkey and Israeli Couscous Salad {with Dried Cranberries}

Curried Turkey and Israeli Couscous Salad {with Dried Cranberries}

Fine Cooking
Course Side Dish

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
 

  • 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.