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Couscous Salad with Apples, Cranberries and Smoked Turkey

Turkey CousCous Salad

 Every November I dust this recipe off. This is a great way to use up turkey leftovers as the turkey in the salad can be made with or without smoked turkey. You can also substitute chicken or smoked tofu. Because the smoked turkey makes the salad pop, I use leftovers and pick up a small package of smoked turkey and add a couple of slices. This way even picky eaters won’t notice the leftover turkey.

Make this salad up the night before and use as lunch work salad or for an evening when you’ll need something easy.  I think it tastes better when the dressing has soaked into the couscous, but I also sometimes make it up and eat it right away while the couscous is still warm.  You can serve it on lettuce or wilted spinach, or just as-is.

If using couscous raises a gluten dilemma, I’m happy to report that Lundberg has a very decent rice couscous and Rice Select, which I’ve seen carried in Safeway, also has a rice couscous, though I haven’t yet tried it. I checked online and found that both of these brands are carried at Vitacost.com if they aren’t available in your local markets.

Couscous Salad with Apples, Cranberries and Smoked Turkey
Serves 8
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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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