-
| 2 cups | (500 mL) Israeli couscous (or regular couscous) |
| 2 cups | (500 mL) Maple Leaf Prime Naturally ® roasted turkey, diced |
| 1/2 cup | (125 mL) Dried apricots, chopped |
| 2-3 | Stalks celery, diced |
| 1/2 cup | (125 mL) Slivered almonds, toasted |
| 3 | Green onions, thinly sliced |
| 2 tsp | (10 mL) Dijon mustard |
| 2 tsp | (10 mL) Orange zest |
| 1/2 cup | (125 mL) Orange juice |
| 3 tbsp | (45 mL) White balsamic vinegar |
| 1 tbsp | (15 mL) Curry powder |
| Salt and pepper | |
| 1/3 cup | (80 mL) Extra virgin olive oil |
COOK couscous according to package directions. Drain and rinse under cold water and drain again. Transfer to a large serving bowl. Add turkey, apricots, celery, almonds and green onions.
WHISK together all the remaining ingredients and drizzle over the salad. Season with salt and pepper. Serve cold or at room temperature.
No Comments yet
{{review}}