Turkey And Israeli Couscous Salad With A Curry Vin... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Another way to use up that leftover turkey in an easy, fruity salad, that comes together quick and still is something special. Ingredients:
1/4 cup freshly squeezed orange juice |
1/2 cup dried cranberries ( i used trader joe's orenge flavored dried cranberries ) |
kosher salt |
1 1/4 cup israeli couscous |
1 tb olive oil |
1 3/4 cup broth |
180 grams skinless roast turkey meat, cut into medium dice |
-- (1-1/2 cups) |
1/2 cup roasted almonds, chopped |
1/2 cup roasted walnuts, chopped |
2 medium celery stalks, finely chopped |
1/2 bn parsley, roughly chopped |
3 tablesp. extra-virgin olive oil |
4 teasp. white wine vinegar ( white balsamico ) |
1 -1/2 tsp. curry powder |
freshly ground black pepper |
1/2 head curly endive |
Directions:
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 2-quart saucepan, heat the olive oil. Add couscous and roast until nicely browned, ca. 5 min. Bring 1 3/4 cups broth to a boil over high heat and add to the couscous, simmer until al dente, about 8 minutes. Let cool and transfer to a large serving bowl. Add the cranberries and orange juice, turkey, nuts, and celery.
3. In a small bowl, whisk the olive oil, vinegar, and curry powder. Add
4. to the couscous mixture and toss to combine. Season to taste with
5. salt and pepper and serve.
6. Line a large platter with the endive and spoon the salad over it. Serve with a crusty bread.
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