Whole Wheat Couscous Turkey Salad Recipes

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WHOLE WHEAT M'HAMSA COUSCOUS SALAD



Whole Wheat M'Hamsa Couscous Salad image

Couscous is a great alternative to pasta because it cooks so quickly. This recipe is made with M'hamsa couscous, a hand-rolled sun-dried couscous from Tunisia that has an especially toasty flavor. You could, however, substitute any brand. Delicata squash is wonderful because its skin is edible, but this dish would be just as terrific made with roasted butternut squash. Recipe found at reddding.com. Serves 2 to 3 as a main dish, or 5 to 6 as a side dish.

Provided by Dreamer in Ontario

Categories     Vegetable

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 delicata squash or 1 butternut squash
5 tablespoons olive oil, divided
1 1/2 cups water or 1 1/2 cups broth
1 cup m'hamsa couscous or 1 cup whole wheat couscous
1/4 cup chopped sun-dried tomato packed in oil
3 scallions, chopped
2 -3 sprigs fresh parsley, minced
1/3 cup fresh mint leaves, minced
juice 1 lemon
salt and pepper
1/3 cup feta cheese, for garnish

Steps:

  • Preheat oven to 425 degrees.
  • With a sharp knife, cut delicata in half lengthwise. (Don't worry about peeling; the skin is edible.), scoop out the seeds, and cut each half into 1/2-inch segments, creating moon-shaped pieces that have slight bumps around the curve.
  • Arrange pieces in a single layer in a metal baking pan and coat with 2 tablespoons olive oil, salt gently and place in oven; roast 10 minutes. Using a spatula, turn the squash in the pan so that the light sides are now touching the pan and the brown sides are facing up.
  • Continue roasting, turning every 7 to 10 minutes until both sides of the squash pieces are golden, (about 25 to 30 minutes).
  • Meanwhile, bring water or broth to a boil over high heat, add couscous, stir, cover and return to boil.
  • Turn off heat and let the couscous rest for 7 to 10 minutes, then fluff with fork.
  • Toss couscous with remaining olive oil, sun-dried tomatoes, scallions and parsley and mint.
  • Add lemon juice and roasted squash, and toss again.
  • Season to taste with salt and pepper, and top with feta.

Nutrition Facts : Calories 729.4, Fat 41.6, SaturatedFat 8.8, Cholesterol 22.2, Sodium 335.4, Carbohydrate 73.6, Fiber 6.1, Sugar 1.6, Protein 15.9

TURKEY SALAD



Turkey Salad image

Spread it on crackers! Make it into a sandwich! This melt in your mouth appetizer will have your whole party jumping! It's great during the holidays or anytime.

Provided by Gloria Burris

Categories     Salad

Time 8h20m

Yield 24

Number Of Ingredients 9

¾ pound cooked turkey meat
2 stalks celery
2 green onions
½ red bell pepper
3 tablespoons mayonnaise
2 tablespoons prepared Dijon-style mustard
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon salt

Steps:

  • Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
  • Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 0.8 g, Cholesterol 11.4 mg, Fat 2.1 g, Fiber 0.1 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 78.2 mg, Sugar 0.4 g

WHOLE-WHEAT COUSCOUS SALAD



Whole-Wheat Couscous Salad image

Roasted beets and lots of greens make this a healthful salad as well as a colorful presentation for any table.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 15

2 beets (3/4 pound), scrubbed
1/2 cup finely chopped onion (3 ounces)
3/4 teaspoon ground cumin
1 1/2 cups whole-wheat couscous (4 1/4 cups cooked)
1 1/2 cups boiling water
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons freshly squeezed lemon juice
1 tablespoon olive-cured olive oil (See Cook's Note)
1 cucumber (8 ounces), chopped in 1/2-inch dice
1/2 cup chopped mint
1/2 cup chopped flat-leaf parsley
1 bunch watercress (3 ounces), leaves only
4 wedges Spiced Preserved Lemons, rinsed and thinly sliced
Olive-oil cooking spray

Steps:

  • Wrap beets in foil, and bake in a 450 degrees oven for 30 to 60 minutes, until tender when pierced with tip of a knife. Unwrap, let cool enough to handle, and peel. Cut the beets into 1/2-inch pieces, and set aside.
  • Spray a nonstick skillet with cooking spray. Add onion and cumin, cover, and cook, stirring, over medium-low heat until translucent, 6 to 8 minutes. Add couscous, boiling water, salt, and pepper; stir. Turn off heat, cover, and let sit 15 minutes, until fluffy when mixed with a fork. Transfer to large bowl, add remaining ingredients, and toss.

Nutrition Facts : Calories 259 g, Fat 3 g, Fiber 6 g, Protein 8 g, Sodium 852 g

More about "whole wheat couscous turkey salad recipes"

20 BEST COUSCOUS SALAD RECIPES - INSANELY GOOD
20-best-couscous-salad-recipes-insanely-good image

From insanelygoodrecipes.com
5/5 (2)
Published Jan 18, 2023
Category Recipe Roundup
  • Mediterranean Couscous Salad. Trying to eat better? Start by incorporating this into your lunches. The Mediterranean diet is one of the healthiest around.
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  • Cherry Tomato Couscous Salad. I’m in love with this salad! It’s bright, zippy, fresh, and very nourishing. The veggie combo, pearl couscous, roasted chickpeas, feta, and basil leaves all come together for a popping summer salad.
  • Couscous Salad with Sun-Dried Tomato and Feta. Okay, so I’m really in love with all these couscous recipes. But can you blame me? This 12-minute salad, in particular, speaks to me when I’m starving.
  • Quick Pesto Couscous Salad. This 10-minute recipe has a Mediterranean flair that makes it so easy to eat meat-free. You meld couscous with vegan pesto and load it up with lentils, cherry tomatoes, olives, cucumber, vegan feta, and fresh herbs.


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