Couscous and Smoked Turkey Salad
Instructions:
- Sweet nectarines contrast nicely with the smoky flavor of the turkey in this superquick salad. If you see plums, peaches, or apricots at the farmers’ market, try using them in place of the nectarines.
- 1 teaspoon ground cumin
- 1 package (10 ounces) couscous
- 1â„3 cup dried tart cherries
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 3â„4 teaspoon salt
- 1â„4 teaspoon coarsely ground black pepper
- 3 ripe medium nectarines, diced
- 4 ounces smoked turkey breast (in
- 1 piece), cut into 1â„4-inch pieces
- Boston lettuce leaves
- In 3-quart saucepan, heat cumin over medium-high heat until fragrant, 1 to 3 minutes. In saucepan with cumin, prepare couscous as label directs, adding cherries but no salt or butter.
- In large bowl, with wire whisk or fork, mix lemon juice, olive oil, mustard, salt, and pepper until dressing is blended.
- Toss warmcouscousmixture, diced nectarines, and turkey with dressing.
- Spoon couscous onto large platter lined with Boston lettuce leaves.
- P R E P 10 minutes
- C O O K 5 minutes
- MA K E S 6 main-dish servings