Curried Turkey Couscous Salad
Makes: 4 servings (1-1/2 cups each)

Prep Time: 30 min.
Cooking Time: Up to 10 min.

Ingredients

• 1 - cup Chicken Broth
• 1/2 - teaspoon curry powder
• 1/2 - teaspoon salt
• 3/4 - cup couscous, uncooked
• 1/2 - cup golden raisins
• 2 - Tablespoons finely chopped crystallized ginger
• 3/4 - cup mayonnaise
• 2 - Tablespoons lemon juice
• 2 - cups chopped leftover cooked Butterball® Turkey
• 1/3 - cup chopped celery
• 6 - green onions, sliced (about 1/3 cup)
• 1/3 - cup slivered almonds, toasted
• 2 - oranges, peeled, sectioned and chopped
• 1 - cup seedless red grapes, cut into halves
• 3 - Tablespoons chopped fresh parsley

Directions

1. First, in medium saucepan, you want to combine broth, curry powder and salt .
2. Bring to a boil over medium-high heat.
3. Stir in couscous, raisins and ginger; cover.
4. Remove from heat. Let stand 5 minutes.
5. Uncover; fluff with fork. Cool.
6. In large bowl, you want to mix mayonnaise and lemon juice until well blended.
7. Add turkey, celery, onions and almonds; mix well.
8. Add couscous mixture, oranges, grapes and parsley; mix lightly. Cover.
9. Refrigerate 3 to 4 hours, or until chilled.