Turkey Couscous Salad with Grapes, Oranges, and Cashews

Name: Turkey Couscous Salad with Grapes, Oranges, and Cashews
Yield: 4 servings
Ingredients: 1 1/4 cups chicken stock; 1 cup couscous; 3/4 cup broken cashews; 1 pound cooked turkey chopped into 1/2-inch pieces; 1 cup red seedless grapes, cut in half; 2 navel oranges; 1/2 cup chopped red onion; 1/4 cup minced fresh parsley, preferably flat leaf; 6 tablespoons extra virgin olive oil; 1/4 cup orange juice; 1/4 cup lemon juice; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

This light dish is wonderful in the summer but it also works after Thanksgiving when you’re looking for a good, not too filling way to use leftover turkey. Like many of the recipes I love, this one can be changed to suit your fancy—make it with chicken or use almonds or pistachios instead of cashews. The grapes, oranges, and red onion give the dish a lot of color, so consider this recipe if you’re serving buffet style.

Ingredients

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1 1/4 cups chicken stock
1 cup couscous
3/4 cup broken cashews
1 pound cooked turkey chopped into 1/2-inch pieces
1 cup red seedless grapes, cut in half
2 navel oranges
1/2 cup chopped red onion
1/4 cup minced fresh parsley, preferably flat leaf
6 tablespoons extra virgin olive oil
1/4 cup orange juice
1/4 cup lemon juice
Salt and freshly ground black pepper, to taste

Instructions

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Preheat the oven or toaster oven to 400°F.

Bring the stock to a boil and stir in the couscous.

Remove from the heat, cover the pan, and let stand for .

Fluff the couscous with a fork and spoon it into a bowl.

Spread the cashews on a baking sheet and toast in the oven for about 5– or until they are fragrant and lightly browned.

Add the turkey, grapes, and nuts to the couscous.

Peel the oranges, cut them into thick slices and trim the white pith from around the edges.

Cut the oranges into segments and add to the bowl.

Add the red onion and parsley.

Toss ingredients gently.

Combine the olive oil, orange juice, and lemon juice, whisk vigorously, and pour over the salad.

Toss the ingredients and season to taste with salt and pepper.

Makes 4 servings.

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