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

Deliciously different salad of leftover turkey, couscous, oranges, celery, grapes and almonds.

 

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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.

 

 
 
 
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