Curried Turkey Couscous Salad

Salad of leftover turkey, couscous, oranges, celery, grapes and almonds with a hint of curry.

Ingredients

• 1 cup reduced sodium chicken broth
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 3/4 cup uncooked couscous
• 1/2 cup golden raisins
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons honey Dijon-style mustard
• 2 cups chopped leftover cooked Butterball® Turkey
• 1 can (11 ounces) mandarin oranges, drained
• 1 cup halved seedless red grapes
• 1/3 cup chopped celery
• 1/3 cup sliced green onions
• 1/3 cup slivered almonds, toasted

Directions

1. Combine broth, curry powder and salt in medium saucepan. Bring to a boil on medium-high heat. Stir in couscous and raisins; cover. Remove from heat. Let stand 5 minutes. Uncover; fluff with a fork. Cool.

2. Whisk olive oil, lemon juice and mustard in large bowl until well blended. Stir in turkey, mandarin oranges, grapes, celery and onion; mix well. Gently stir in couscous mixture. Cover.

3. Refrigerate 2 to 3 hours to allow salad to chill and flavors to blend. Sprinkle with almonds just before serving.