Whole Wheat Couscous Turkey Salad Recipes

TURKEY SALAD ON WHEAT BREAD

Turkey Salad on Wheat Bread image

When one of my favorite lunch spots closed, this recipe let me hold on to more than just good memories. The peas, bacon and cheese are such a fun and springy combo. I make big batches of the salad for parties-turns out I'm not the only fan! -Merrijane Rice, Kaysville, Utah

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2/3 cup chopped romaine
1/2 cup finely chopped cooked turkey
2 bacon strips, cooked and crumbled
1 green onion, thinly sliced
2 tablespoons frozen peas, thawed
2 tablespoons shredded Swiss cheese
3 tablespoons mayonnaise
Dash pepper
4 slices whole wheat bread

Steps:

In a small bowl, combine the first 6 ingredients. Stir in mayonnaise and pepper. Spread over 2 slices of bread; top with remaining bread.

Nutrition Facts : Calories 425 calories, Fat 25g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 564mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.

TURKEY COUSCOUS SALAD

Turkey Couscous Salad image

For a fast, light supper on a busy night, try this colorful turkey salad. I like to serve it with warm breadsticks, and the yogurt dressing lends a refreshing tang. -Anna Minegar, Zolfo Springs, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2/3 cup water
1/2 cup uncooked couscous
2-1/2 ounces sliced deli turkey, cut into 1/2-inch strips
1/2 cup grape tomatoes, halved
1/4 cup pitted ripe olives, halved
1/3 cup fat-free plain yogurt
1 tablespoon minced fresh parsley
2-1/2 teaspoons red wine vinegar
1 ounce reduced-fat cheddar cheese, cut into cubes

Steps:

In a small saucepan, bring water to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Transfer to a large bowl. Fluff with a fork; cool. , Add the turkey, tomatoes and olives. In a small bowl, combine the yogurt, parsley and vinegar. Pour over couscous mixture and toss to coat. Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 288 calories, Fat 6g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 645mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

WHOLE-WHEAT COUSCOUS SALAD

Whole-Wheat Couscous Salad image

Roasted beets and lots of greens make this a healthful salad as well as a colorful presentation for any table.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 15

Ingredients

2 beets (3/4 pound), scrubbed
1/2 cup finely chopped onion (3 ounces)
3/4 teaspoon ground cumin
1 1/2 cups whole-wheat couscous (4 1/4 cups cooked)
1 1/2 cups boiling water
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons freshly squeezed lemon juice
1 tablespoon olive-cured olive oil (See Cook's Note)
1 cucumber (8 ounces), chopped in 1/2-inch dice
1/2 cup chopped mint
1/2 cup chopped flat-leaf parsley
1 bunch watercress (3 ounces), leaves only
4 wedges Spiced Preserved Lemons, rinsed and thinly sliced
Olive-oil cooking spray

Steps:

Wrap beets in foil, and bake in a 450 degrees oven for 30 to 60 minutes, until tender when pierced with tip of a knife. Unwrap, let cool enough to handle, and peel. Cut the beets into 1/2-inch pieces, and set aside.
Spray a nonstick skillet with cooking spray. Add onion and cumin, cover, and cook, stirring, over medium-low heat until translucent, 6 to 8 minutes. Add couscous, boiling water, salt, and pepper; stir. Turn off heat, cover, and let sit 15 minutes, until fluffy when mixed with a fork. Transfer to large bowl, add remaining ingredients, and toss.

Nutrition Facts : Calories 259 g, Fat 3 g, Fiber 6 g, Protein 8 g, Sodium 852 g

WHOLE WHEAT COUSCOUS VEGETABLE SALAD

Whole Wheat Couscous Vegetable Salad image

Make and share this Whole Wheat Couscous Vegetable Salad recipe from Food.com.

Provided by Lyss the nutritioni

Categories Grains

Time 15m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cup whole wheat couscous, cooked
1 tablespoon olive oil
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow squash, cut into 1/4-inch slices
1 large red bell pepper, chopped
1/2 medium red onion, cut into wedges
2 tablespoons sun-dried tomato pesto

Steps:

Cook cous cous as directed.
Heat oil in a large skillet over medium heat.
Cook zucchini, yellow squash, bell pepper, and onion in oil about 5-10 miuntes, stirring frequently until tender.
Add cooked cous cous into skillet with sun-dried tomato pesto.
Taste with basil and oregano if desired.

Nutrition Facts : Calories 123.9, Fat 7.4, SaturatedFat 1.1, Sodium 22.2, Carbohydrate 14.3, Fiber 4.2, Sugar 8, Protein 3.4

WHOLE-WHEAT COUSCOUS SALAD

Whole-Wheat Couscous Salad image

Provided by Marian Burros

Categories salads and dressings

Time 10m

Yield 2 servings

Number Of Ingredients 6

Ingredients

3/4 cup whole-wheat couscous
1/2 teaspoon ground cumin
3 sun-dried tomatoes packed in oil, cut in a fine julienne
1/2 large ripe tomato, cut in small cubes
2 scallions, thinly sliced
Salt to taste (optional)

Steps:

Follow couscous package directions for proper amount of water. When water boils, add couscous and cumin, cover and cook as directed. Remove from heat.
Stir in sun-dried tomatoes, ripe tomato, scallions and salt, if desired.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 0 grams, Carbohydrate 55 grams, Fat 1 gram, Fiber 5 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 2 grams

WHOLE WHEAT COUSCOUS TURKEY SALAD

Whole Wheat Couscous Turkey Salad image

This is something I made up, based on some ingredients I had on hand and an idea. I'm posting it here just because I really, really enjoyed it and it makes a great portable lunch. To make it a side dish, you could certainly omit the turkey. Alternatively, leftover chicken could be substituted. For the dressing, I actually used 1/4 cup of Trader Joe's Orange Muscat Champagne Vinegar, but for those that don't have that, I think that the combination of orange juice and white wine vinegar would be a good substitute. Of course, regular couscous can be substituted for the whole wheat variety. I also think that toasted pine nuts would be good in this instead of the sliced almonds. As with all my recipes, please feel free to adjust quantities and seasonings to suit your own tastes and preferences. Prep time does not include time for chilling the salad.

Provided by Targetgirl

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups whole wheat couscous, uncooked
2 cups chicken broth
1 teaspoon curry powder
1/2 cup dried cranberries
1/2 cup red onion, finely chopped
1/2 cup celery, finely diced
1/2 cup red bell pepper, finely diced
1/2 cup sliced almonds
2 cups turkey breast, diced
2 tablespoons of fresh mint, chopped finely
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar or 2 tablespoons champagne vinegar
1/4 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Steps:

Combine chicken broth and curry powder and bring to a boil. Remove from heat and stir in couscous. Sprinkle dried cranberries on top, cover and let sit for 5-10 minutes.
Combine onion, celery, red bell pepper, almonds, turkey and mint in a large bowl.
In a small jar, combine orange juice, white wine vinegar, olive oil, salt and pepper and shake vigorously until combined.
Fluff couscous and cranberries with a fork and add to the bowl with the other ingredients. Pour dressing over all and stir to combine. Let chill for at least an hour to combine the flavors. Serve at room temperature.

Nutrition Facts : Calories 154.7, Fat 13.5, SaturatedFat 1.7, Sodium 408.4, Carbohydrate 6.1, Fiber 2.1, Sugar 2.6, Protein 3.7

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