Description
Adapted from Fine Cooking, Fall 2013
Ingredients
Scale
- 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
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Nutrition
- Calories: 101
- Fat: 11.2 g
