Smoked Turkey and Middle Eastern Couscous Salad with Artichokes and Lemon-Chive Vinaigrette


For the vinaigrette:
1/4 cup lemon juice
5 tablespoons olive oil
salt to taste
freshly ground black pepper
4 tablespoons chopped chives
For the salad:
1 1/2 cups raw Middle Eastern couscous (toasted Israeli couscous)
4 tablespoons olive oil
1 red onion, thinly sliced
1 tablespoon balsamic vinegar
freshly ground black pepper
1 red pepper, sliced into thin strips
1 cup cherry tomatoes, halved
1 cup canned artichokes, drained and cut into wedges
1 cucumber, peeled and diced
1 cup chopped scallions
1 1/2 pounds smoked turkey breast, sliced into thin strips
salt to taste


For the vinaigrette:
1. In a mixing bowl, whisk the lemon juice and olive oil together. Season with salt and pepper. (This can be done ahead and kept in the refrigerator for 1 day.)
2. Add the chives.
For the salad:
1. Prepare couscous according to directions on the package. Rinse and cool. Set aside.
2. Toss the couscous with 1 tablespoon olive oil.
3. Toss the onion with the remaining tablespoon olive oil and the balsamic vinegar and season heavily with pepper. Spread the onion slices evenly on a baking sheet and roast at 375° F until softened and caramel-colored, about 15 to 20 minutes.
4. Toss the couscous with the onion, red pepper, cherry tomatoes, artichokes, cucumber, scallions, turkey and lemon-chive vinaigrette. Season with salt and pepper, and chill in the refrigerator until ready to serve. If the salad is too dry, spritz it with lemon juice and olive oil.

Nutrition Facts

Serving Size 1 1/2 cups of salad with 1 1/2 tablespoons of vinaigrette

Amount Per Serving

Calories 433

Total Fat 22 g

Saturated Fat 3 g

Protein 21 g

Total Carbohydrate 38 g

Dietary Fiber 4 g

Sodium 1406 mg

Percent Calories from Fat 46%

Percent Calories from Protein 19%

Percent Calories from Carbohydrate 35%

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