Turkey Couscous Salad Food

TURKEY COUSCOUS SALAD

Turkey Couscous Salad image

This turkey couscous salad is a great after-Thanksgiving recipe to use up any leftover turkey that you have in the fridge. It's quick and easy and is just like a Greek salad.

Provided by The Blue Jean Chef, Meredith Laurence

Time 20m

Number Of Ingredients 16

Ingredients

¾ cup dried couscous
½ teaspoon salt
1 cup boiling water
1½ cups cooked turkey breast (diced)
½ cup cherry tomatoes (halved)
2 cups arugula
¼ cup Kalamata olives (halved)
1/3 cup diced cucumbers
¼ red onion (diced, soaked in water for 10 minutes and drained)
olive oil
juice of ½ a lemon
1 tablespoon red wine vinegar
1 tablespoon chopped fresh mint
½ cup crumbled feta cheese
salt and freshly ground black pepper
¼ cup pine nuts (toasted)

Steps:

Place the couscous and salt in a small bowl. Pour the boiling water over the couscous and cover for 5 minutes with a lid or some plastic wrap. After 5 minutes, fluff the couscous with a fork.
In a large bowl, combine the couscous with the turkey breast, cherry tomatoes, arugula, Kalamata olives, cucumbers and red onion. Drizzle with olive oil, lemon juice and red wine vinegar, and toss together. Add the mint and the feta cheese and season with salt and freshly ground black pepper. Transfer to a serving dish, top with toasted pine nuts and serve.

Nutrition Facts : Calories 255 kcal, Carbohydrate 30 g, Protein 9 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 676 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

QUICK TURKEY COUSCOUS

Quick turkey couscous image

A fresh, speedy couscous recipe for two, topped with pomegranate seeds and roast turkey slices. An ideal store cupboard supper you can plate up in minutes

Provided by Katy Gilhooly

Categories Dinner, Lunch

Time 4m

Number Of Ingredients 4

Ingredients

130g pack roast turkey slices
80g pack green salad leaves
200g tub fresh Moroccan couscous
100g tub pomegranate seeds

Steps:

Roughly tear the turkey slices and put in a large bowl with the salad and couscous. Add a drizzle of olive oil and toss well. Divide between two plates, then sprinkle each with the pomegranate seeds. Grind over pepper to serve.

Nutrition Facts : Calories 509 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 26 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.9 milligram of sodium

TURKEY COUSCOUS SALAD

Turkey Couscous Salad image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 288 calories, Fat 6g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 645mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

MINI TURKEY MEATBALLS WITH A FRESH COUSCOUS SALAD

Mini Turkey Meatballs With a Fresh Couscous Salad image

We have been eating a lot of turkey over the last few years instead of beef, and I developed this recipe to fill some of my mediterranean tastes one night.

Provided by Melanie B.

Categories Poultry

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (10 ounce) box couscous
1 lb ground turkey breast
2 teaspoons cumin
2 teaspoons dried oregano
1/2 teaspoon cinnamon
6 scallions, trimmed, washed, and sliced
4 roma tomatoes, chopped into bite sized pieces, unseeded
1 English cucumber, unpeeled, cut in half lengthwise, and sliced into 1/4 inch half moon shapes
3 tablespoons lemon juice, fresh squeezed
1 teaspoon lemon zest
1 cup garbanzo beans, drained and rinsed
1/4 cup parsley, freshly chopped

Steps:

Cook couscous according to package instructions.
Combine couscous with scallions, tomatoes, cucumber, lemon juice, lemon zest, parsley, garbanzo beans and 1 TBS olive oil. Season with salt and pepper.
Mix ground turkey with cumin, cinnamon, oregano, and salt & pepper to season. Shape into small meatballs.
Heat a large skillet with 2 TBS olive oil to medium high heat. Add meatballs and cook until desired doneness. About 4-5 minutes on all sides.
Serve Meatballs with the Couscous salad. Garnish with a sprinkling of parsley, olives, or feta cheese if you prefer.

Nutrition Facts : Calories 504.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 70.4, Sodium 254.5, Carbohydrate 77.6, Fiber 8.6, Sugar 3.8, Protein 41.8

SWEET POTATO AND TURKEY COUSCOUS

Sweet Potato and Turkey Couscous image

After our Thanksgiving feast, we always have leftover turkey and sweet potatoes. I put them together in this quick, easy and nutritious main dish that satisfies with a simple green salad alongside. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 pound sweet potatoes (about 2 medium), peeled and cut into 3/4-inch cubes
1 tablespoon canola oil
1 package (8.8 ounces) uncooked pearl (Israeli) couscous
1/4 cup chopped onion
1/4 cup chopped celery
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans (14-1/2 ounces each) chicken broth
2 cups chopped cooked turkey
1/4 cup dried cranberries
1 teaspoon grated orange zest
Chopped fresh parsley

Steps:

Place sweet potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes. Drain., Meanwhile, in a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute couscous, onion and celery until couscous is lightly browned. Stir in seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, until couscous is tender, about 10 minutes., Stir in turkey, cranberries, orange zest and potatoes. Cook, covered, over low heat until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 365 calories, Fat 5g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 848mg sodium, Carbohydrate 59g carbohydrate (13g sugars, Fiber 3g fiber), Protein 21g protein.

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