Turkey Couscous Salad Recipes
TURKEY COUSCOUS SALAD
For a fast, light supper on a busy night, try this colorful turkey salad. I like to serve it with warm breadsticks, and the yogurt dressing lends a refreshing tang. -Anna Minegar, Zolfo Springs, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring water to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Transfer to a large bowl. Fluff with a fork; cool. , Add the turkey, tomatoes and olives. In a small bowl, combine the yogurt, parsley and vinegar. Pour over couscous mixture and toss to coat. Sprinkle with cheese. Serve immediately.
Nutrition Facts : Calories 288 calories, Fat 6g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 645mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
QUICK TURKEY COUSCOUS
A fresh, speedy couscous recipe for two, topped with pomegranate seeds and roast turkey slices. An ideal store cupboard supper you can plate up in minutes
Provided by Katy Gilhooly
Categories Dinner, Lunch
Time 4m
Number Of Ingredients 4
Steps:
- Roughly tear the turkey slices and put in a large bowl with the salad and couscous. Add a drizzle of olive oil and toss well. Divide between two plates, then sprinkle each with the pomegranate seeds. Grind over pepper to serve.
Nutrition Facts : Calories 509 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 26 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.9 milligram of sodium
SWEET POTATO AND TURKEY COUSCOUS
After our Thanksgiving feast, we always have leftover turkey and sweet potatoes. I put them together in this quick, easy and nutritious main dish that satisfies with a simple green salad alongside. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place sweet potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain., Meanwhile, in a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute couscous, onion and celery until couscous is lightly browned. Stir in seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until couscous is tender, about 10 minutes., Stir in turkey, cranberries, orange zest and potatoes. Cook, covered, over low heat until heated through. Sprinkle with parsley.
Nutrition Facts : Calories 365 calories, Fat 5g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 848mg sodium, Carbohydrate 59g carbohydrate (13g sugars, Fiber 3g fiber), Protein 21g protein.
WHOLE WHEAT COUSCOUS TURKEY SALAD
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.
Provided by Targetgirl
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 154.7, Fat 13.5, SaturatedFat 1.7, Sodium 408.4, Carbohydrate 6.1, Fiber 2.1, Sugar 2.6, Protein 3.7
SMOKED TURKEY SALAD WITH GRAPES, COUSCOUS, AND ARUGULA
Categories Gourmet
Number Of Ingredients 11
Steps:
- In a small saucepan bring water to a boil and stir in couscous. Cover pan and let couscous stand 5 minutes. Stir in cumin, parsley, and salt to taste with a fork and cool couscous mixture to room temperature.
- In a bowl toss turkey, grapes, juices, basil, and salt and pepper to taste. Arrange arugula on 4 dinner plates and divide couscous amoung them. Top couscous with turkey mixture and drizzle any liquid remaining in bowl over salads. Sprinkle salads with walnuts.
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.
Provided by Lorraine of AZ
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Toast the walnut halves in a 350 degree F. oven for about 10 minutes. Then coarsely chop them.
- Bring the turkey broth to a boil. Remove from heat, and add the couscous.
- Cover and allow to stand 5 minutes.
- Meanwhile, prepare the fruit and celery as directed and combine in a large bowl. Toss gently to combine.
- 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.
Nutrition Facts : Calories 477.8, Fat 19.7, SaturatedFat 1.9, Sodium 132, Carbohydrate 69.3, Fiber 8.2, Sugar 26.8, Protein 11.4
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- In a medium saucepan, bring the water and 1/2 teaspoon of the salt to a boil. Stir in the couscous and raisins. Cover, remove from the heat, and let stand for 5 minutes. Transfer the couscous and raisins to a large bowl to cool.
- Meanwhile, in a small frying pan, toast the walnuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the nuts in a 350° oven for 10 minutes. Remove the nuts from the pan and chop them.
- In a large glass or stainless-steel bowl, whisk together the lemon juice, 1/4 teaspoon of the salt, and the pepper. Add the oil slowly, whisking.
- Toss the carrots, the toasted nuts, the turkey, the arugula, and the remaining 1/4 teaspoon salt with the cooled couscous. Toss the salad into the dressing.
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- In a medium saucepan, bring 2 cups water to a boil. Slowly stir in couscous and cover. Remove from heat and let stand 5 minutes. Remove cover and fluff couscous with a fork and place in large bowl.
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