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It’s only 6:30 am on a Saturday morning, my day to sleep in, but instead, I woke up dreaming of preparing a Thanksgiving turkey, and now I’m using the time to write this blog post. A blog post for a curried turkey + Israeli couscous salad recipe…how ironic is that?
Yes, I just found out that I will be hosting Thanksgiving dinner, I am thrilled yet nervous. Normally, I host Christmas dinner and already have my menu and routine down precisely. It’s been years since I have hosted a Thanksgiving dinner. Many years. I am looking forward to it, but won’t rest until my menu is planned. What has my mind wondering…is the way that I will cook my turkey. I definitely want to brine it, but will I go with citrus, maple, garlic, soy, or just simply old fashioned seasonings? Oh, the joys of making this complex yet simple decision.
One thing that I won’t be worrying about is what I will do with leftover turkey. Last weekend, I made this curried turkey + Israeli couscous salad for lunch. Let me tell you, this is definitely one of the best no lettuce salads that I have had in awhile. It is bursting with flavor combinations of sweet dressing, citrusy cherry flavored cranberries, and a mild curry spice. The textures of the pearly couscous, which are tiny balls of pasta, and the crunch from the almonds and celery, will create a party in your mouth.
The great thing about this salad is that you don’t need leftover turkey to enjoy. Simply use a purchased rotisserie chicken. Need something for those holiday potlucks? This salad is the answer and I assure you – it will be a hit!
Now it’s time for me to start going through my recipes and cookbooks to decide on a Thanksgiving menu, that way I can sleep in tomorrow.
Curried Turkey + Israeli Couscous Salad
- Yield: 6 1x
- Category: Lunch or Dinner
Description
Adapted from Fine Cooking, Fall 2013
Ingredients
- ¼ cup orange juice
- ½ cup dried “cherry flavor” cranberries
- 1 cup Israeli couscous
- 1–½ cups roasted skinless turkey breast, diced (rotisserie chicken can be substituted)
- ½ cup toasted almonds, chopped
- 2 celery stalks, finely chopped
- 3 scallions, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 4 teaspoons seasoned rice vinegar
- 1 ½ teaspoon curry powder
- Kosher salt
- Freshly ground black pepper
Instructions
- In a small saucepan, bring the orange juice to a boil over medium-high heat. Add the cried cranberries, stir, and set aside.
- In a large saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer approximately 8 minutes. Drain and rinse with cold water until the couscous is cool. Transfer to a large serving bowl. Add the cranberries, 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.
Notes
The equipment section above contains affiliate links to products I use and love!
Nutrition
- Calories: 101
- Fat: 11.2 g
Plantar Fasiitis Shoes says
Heya just wanted to give you a brief heads up and let you know a few of
the pictures aren’t loading correctly. I’m not sure why but I think its a linking issue.
I’ve tried it in two different internet browsers and both show the same results.
Dori says
Yes, I’ve been working on that issue and hope to have it resolved soon.
Thank you for notifying me.
Dori