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How to make it

  • In a 1-quart saucepan, bring the orange juice to a boil over medium high heat. Add the dried cranberries, stir, and set aside.
  • In a 2-quart saucepan, heat the olive oil. Add couscous and roast until nicely browned, ca. 5 min. Bring 1 3/4 cups broth to a boil over high heat and add to the couscous, simmer until al dente, about 8 minutes. Let cool and transfer to a large serving bowl. Add the cranberries and orange juice, turkey, nuts, and celery.
  • In a small bowl, whisk the olive oil, vinegar, and curry powder. Add
  • to the couscous mixture and toss to combine. Season to taste with
  • salt and pepper and serve.
  • Line a large platter with the endive and spoon the salad over it. Serve with a crusty bread.
  • nutrition information (per serving): Calories (kcal): 470; Fat (g):
  • 20; Fat Calories (kcal): 180; Saturated Fat (g): 2.5; Protein (g):
  • 22; Monounsaturated Fat (g): 13; Carbohydrates (g): 53;
  • Polyunsaturated Fat (g): 3; Sodium (mg): 610; Cholesterol (mg): 35;
  • Fiber (g): 4;

People Who Like This Dish 1
Reviews & Comments 2

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  • sosousme 5 years ago
    Sounds like a tasty way to use up some turkey, I like to make this with black rice as well. Cheers ~ Lindy
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