Whole Wheat Couscous Turkey Salad Recipe

Name: Whole Wheat Couscous Turkey Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat couscous, uncooked; 2 cups chicken broth; 1 teaspoon curry powder; ½ cup dried cranberries; ½ cup red onion, finely chopped; ½ cup celery, finely diced; ½ cup red bell pepper, finely diced; ½ cup sliced almonds; 2 cups turkey breast, diced; 2 tablespoons of fresh mint, chopped finely; 2 tablespoons fresh orange juice; 2 tablespoons white wine vinegar or 2 tablespoons champagne vinegar; ¼ cup olive oil; ½ teaspoon kosher salt; ¼ teaspoon pepper

Servings: persons

2 cups whole wheat couscous, uncooked
2 cups chicken broth
1 teaspoon curry powder
½ cup dried cranberries
½ cup red onion, finely chopped
½ cup celery, finely diced
½ cup red bell pepper, finely diced
½ cup sliced almonds
2 cups turkey breast, diced
2 tablespoons of fresh mint, chopped finely
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar or 2 tablespoons champagne vinegar
¼ cup olive oil
½ teaspoon kosher salt
¼ teaspoon pepper

1
Combine chicken broth and curry powder and bring to a boil.
2
Remove from heat and stir in couscous.
3
Sprinkle dried cranberries on top, cover and let sit for 5-10 minutes.
4
Combine onion, celery, red bell pepper, almonds, turkey and mint in a large bowl.
5
In a small jar, combine orange juice, white wine vinegar, olive oil, salt and pepper and shake vigorously until combined.
6
Fluff couscous and cranberries with a fork and add to the bowl with the other ingredients.
7
Pour dressing over all and stir to combine.
8
Let chill for at least an hour to combine the flavors.
9
Serve at room temperature.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups whole wheat couscous, uncooked, 2 cups chicken broth, 1 teaspoon curry powder, ½ cup dried cranberries, and more.

Yes, Whole Wheat Couscous Turkey Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Whole Wheat Couscous Turkey Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions