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Sunday, June 7, 2015

{Curried CousCous Salad with Apricots, Dates and Turkey}

I have been really into curry lately.  I love the warm rich flavor that curry provides a dish and love the depth of flavor curry powder adds to a dish (I love it so much that I have several recipes in the works featuring curry).  Now while I am digging the curry flavor, my husband is not!  So mainly all of my curry dishes have been consumed for lunch, and I am not mad about it!

This salad was inspired by both Ina Garten and Giada De Laurentiis curried couscous salad!  I have amped up the flavor of whole wheat couscous with chicken broth and curry powder, and then tossed in a whole host of delicious ingredients!  Think dried dates, nutty almonds, sweet apricots, and delicious roast chicken!  This salad comes together in under 30 minutes thanks to couscous being rather quick cooking!

This salad makes a wonderful light dinner, could easily be packed for a picnic and packs beautifully for your week day lunch.  It is tasty by itself, is great in lettuce wraps and lovely over a simple spinach salad (yes, this salad is the bomb and super versatile).  Whip up a big batch and eat it up all week!  Not a fan of curry?  You could omit it from the couscous and use garlic, and lemon pepper in place of the curry (use 1/2 Tablespoon of each) in the Greek Yogurt dressing!  Want to make this salad vegetarian friendly?  Sub in vegetable broth for the chicken broth and chickpeas for the turkey!  Easy Peasy!

Curried CousCous Salad with Apricots, Dates and Turkey
Brunch N'Cupcakes - Adapted From Ina Garten and Giada
Serves 8-10

Note - this salad makes a lot but is great for lunches, a simple side for dinner or as a main dinner entree.  Make it up Sunday and eat it all week, the flavors of this salad get better as it sits in the fridge!!

1 Box Whole Wheat CousCous (I used Near East)
1/2 Cup Cucumber Chopped
2 1/2 Cups Shredded Turkey
4 Green Onions Chopped
1/3 Cup Greek Yogurt 
1/4 Cup Dried Apricots Chopped 
1/4 CUp Dried Plums Chopped
1/3 Cup Sliced Almonds
2 Tablespoons Curry Powder
2 Cups Chicken Broth
1 Teaspoon Garlic Powder
Juice from One Lemon 
Lemon Zest from One Lemon 
Salt and Pepper to Taste


1 - Heat chicken broth and 1 1/2 tablespoon curry powder in a medium sauce pan, bring to boil.  Add couscous to boiling chicken broth, stir well.  Remove from heat and cover couscous.  Let couscous stand covered for 5 minutes. 
2- While couscous cooks combine apricots, chopped plums, sliced almonds, green onions and cucumber in a large bowl.  Toss to combine and set aside.  In a small bowl whisk together greek yogurt, remaining 1/2 tablespoon curry powder, garlic powder, lemon juice and lemon zest.  Set aside. 
3- Check on couscous, fluff couscous with a fork, add to bowl with apricots, plums, almonds and cucumbers.  Toss to combine.  Pour yogurt dressing over couscous mixture, toss one last time. Season with salt and pepper and serve!  

Serve as a main salad, as a filling in lettuce wraps or a side dish.