© 2024 National Turkey Federation
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1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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.