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Turkey Couscous Salad

 Turkey Couscous Salad
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.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon

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Turkey Couscous Salad (continued)

Wine (continued)
or Pinot Grigio.