Monday, December 31, 2007

Turkey Couscous Salad

  • 2/3 C water
  • 1/2 C uncooked couscous
  • 2-1/2 oz sliced deli turkey, cut into 1/2 inch strips
  • 1/2 C grape tomatoes, halved
  • 1/4 C pitted ripe olives, halved
  • 1/3 C fat-free plain yogurt
  • 1 Tbsp minced fresh parsley
  • 2-1/2 tsp red wine vinegar
  • 1 oz reduced-fat cheddar cheese, cut into cubes

1. 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.
2. 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.

Robyn's notes: I served his on a bed of spinach. He really liked it.

No comments: