10-ounce package of couscous
Generous 1/2 cup dried cranberries
2 cups vegetable or chicken stock
12 – 14 ounces smoked turkey cut into small strips
1 sweet, crisp apple
1/2 cup thinly sliced green onion
3/4 cup coarsely chopped pistachios
1/4 cup olive oil
3 tablespoons cider vinegar
2 tablespoons honey mustard or Dijon style mustard
1 teaspoon sugar if using unsweetened mustard
1 teaspoon Rain’s Choice pure Vanilla Extract
salt and pepper to taste
Spanish smoked paprika to taste or for garnish
In a medium saucepan with tight-fitting lid, bring stock or water to oil. remove from heat and add couscous and cranberries. Cover and allow to stand 5 to 10 minutes.
While the couscous cooks, cut the turkey into small strips or pieces. Core and chop the apple, slice the onions and chop pistachios.
Transfer couscous mixture to a large bowl, and toss the mixture with a fork to separate the grains. Add turkey, apple, onions, and pistachios and mix well.
Prepare the dressing by placing in a jar with a tight cap. Shake well and pour over salad, mixing well. Serve or cover and chill until serving.