Turkey couscous salad

4 servings

Ingredients

Quantity Ingredient
2 cups Couscous
¾ cup Dried currants
¼ cup Wine vinegar
3 tablespoons Soy sauce
1 tablespoon Olive oil
1 Garlic clove peeled and minced
2 Carrots; peeled and grated
1 bunch Green onions; trimmed finely chopped (about 1/2 cup)
1 To 2 cups cooked turkey chopped or shredded

Directions

Bring 2½ cups water to a boil. Add couscous and currants. Turn off heat, cover and set aside 5 minutes. Meanwhile, beat vinegar, soy sauce, olive oil and garlic in a medium bowl. Grate carrots and add them. Chop onions and add them. Add turkey. Add couscous and stir to blend well.

Serve warm, at room temperature, or cold. Keeps well refrigerated and travels well in lunch bags or to picnics.

Yield: 4 servings as a main dish, more as a side dish. If serving as a main dish, serve with whole-grain rolls. If you serve this chilled, try heaping it on a bed of leafy green lettuce.

From Food Editor Sarah Fritschner's 11/25/92 "Fast Lane" column called "Waste Not Tomorrow's Turkey" in "The (Louisville, KY) Courier-Journal." Pg. C8. Typed for you by Cathy Harned.

Submitted By CATHY HARNED On 12-01-94

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