Turkey Couscous Salad Recipe

Turkey Couscous Salad Recipe photo by Taste of Home

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For a fast, light supper on a busy night, try this colorful turkey salad from Anna Minegar in Zolfo Springs, Florida. “I like to serve it with warm breadsticks,” she says. The yogurt dressing lends a refreshing tang.

This recipe is:

Quick

Diabetic Friendly

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Turkey Couscous Salad Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

20 5 25

Ingredients

2/3 cup water
1/2 cup uncooked couscous
2-1/2 ounces sliced deli turkey, cut into 1/2-inch strips
1/2 cup grape tomatoes, halved
1/4 cup pitted ripe olives, halved
1/3 cup fat-free plain yogurt
1 tablespoon minced fresh parsley
2-1/2 teaspoons red wine vinegar
1 ounce reduced-fat cheddar cheese, cut into cubes

Directions

In a small saucepan, bring water to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Transfer to a large bowl. Fluff with a fork; cool.
Add the turkey, tomatoes and olives. In a small bowl, combine the yogurt, parsley and vinegar. Pour over couscous mixture and toss to coat. Sprinkle with cheese. Serve immediately. Yield: 2 servings.

Nutritional Facts 1-1/4 cups equals 288 calories, 6 g fat (2 g saturated fat), 27 mg cholesterol, 645 mg sodium, 43 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.

Originally published as Turkey Couscous Salad in Cooking for 2 Winter 2008, p45