- 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
- 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.
- 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.
- Refrigerate 3 to 4 hours, or until chilled.