Turkey Couscous Salad Recipe

Turkey Couscous Salad Recipe
Turkey Couscous Salad Recipe photo by Taste of Home
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Turkey Couscous Salad Recipe

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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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Turkey Couscous Salad in Cooking for 2 Winter 2008, p45

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