Curried Couscous and Turkey Salad



1 c TURKEY BROTH or substitute low sodium chicken broth

1/2 tsp curry powder

1/4 tsp salt

3/4 c couscous, uncooked

1/2 c golden raisins

2 tbsp finely chopped crystallized ginger

3/4 c mayonnaise

2 tbsp freshly squeezed lemon juice

2 c chopped COOKED TURKEY

1/3 c chopped celery

6 Green onions, sliced (about 1/3 c)

1/3 c slivered almonds, toasted

2 Oranges, peeled, sectioned and chopped

1 c seedless red grapes, cut into halves

3 tbsp chopped fresh parsley



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

Mix mayonnaise and lemon juice in large bowl until well blended. Add turkey, celery, onions and almonds; mix well.

Add couscous mixture, oranges, grapes and parsley; mix lightly. Cover.

Refrigerate for 3 to 4 hours or until well chilled.