Curried Turkey Couscous Salad Recipe

Curried Turkey Couscous Salad Recipe

  • 1 cup Butterball® Chicken Broth
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 3/4 cup couscous, uncooked
  • 1/2 cup golden raisins
  • 2 tablespoons finely chopped crystallized ginger
  • 3/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 cups chopped leftover cooked Butterball® Turkey
  • 1/3 cup chopped celery
  • 6 green onions, sliced
  • 1/3 cup slivered almonds, toasted
  • 2 oranges, peeled, sectioned and chopped
  • 1 cup seedless red grapes, halved
  • 3 tablespoons chopped fresh parsley
  1. Combine broth, curry powder and salt in medium saucepan. Bring to a boil over medium-high heat. Stir in couscous, raisins and ginger; cover. Remove from heat. Let stand 5 minutes. Uncover; fluff with fork. Cool.
  2. Mix mayonnaise and lemon juice in large bowl until well blended. Add turkey, celery, onions and almonds; mix well. Add couscous mixture, oranges, grapes and parsley; mix lightly. Cover.
  3. Refrigerate 3 to 4 hours, or until chilled.