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Turkey Couscous Salad

For a fast, light supper on a busy night, try this colorful turkey salad. I like to serve it with warm breadsticks, and the yogurt dressing lends a refreshing tang. —Anna Minegar, Zolfo Springs, Florida
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

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.
Nutrition 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.

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