Turkey And Israeli Couscous Salad With A Curry Vinaigrette
Time 30 min
1/4 cup Freshly squeezed orange juice
1/2 cup Dried cranberries ( I used Trader Joe's orenge flavored dried cranberries )
1 1/4 cup Israeli couscous
1 tb olive oil
1 3/4 cup broth
180 grams Skinless roast turkey meat, cut into medium dice
-- (1-1/2 cups)
1/2 cup roasted almonds, chopped
1/2 cup roasted walnuts, chopped
2 medium Celery stalks, finely chopped
1/2 bn parsley, roughly chopped
3 tablesp. Extra-virgin olive oil
4 teasp. White wine vinegar ( white balsamico )
1 -1/2 tsp. curry powder
Freshly ground black pepper
1/2 head curly endive
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):