Curried Turkey & Israeli Couscous Salad with Dried Cranberries

By khojnicki

Ingredients

• 1/4 c freshly squeezed orange juice
• 1/2 c dried cranberries
• Kosher salt
• 1 c Israeli couscous
• 6 oz. skinless, roast turkey meat cut into medium dice
• 1/2 c toasted almonds, chopped
• 2 medium celery stalks, finely chopped
• 2 scallions, thinly sliced
• 3 tbsp EVOO
• 4 tsp white wine vinegar
• 1 1/2 tsp curry powder
• Freshly ground black pepper

Preparation

Step 1

In a 1 qt saucepan, bring the orange juice to a boil over medium high heat. Add the dried cranberries, stir, and set aside.

In a 3 qt saucepan, bring 2 qts of well salted water to a boil over high heat. Add the couscous and simmer until al dente, about 8 mins. Drain and rinse with cold water until the couscous is cool. Drain and rinse with cold water until the couscous is cool. Drain again thoroughly and transfer to a large serving bowl. Add the cranberries, orange juice, turkey, almonds, celery and scallions.

In a small pan, heat the oil over low and add the curry powder to bloom. Let oil cool and then whisk together with the vinegar. Add to the couscous mixture and toss to combine. Season to taste with salt and pepper. Serve.