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Curried Turkey and Israeli Couscous Salad with Dried Cranberries

Ivy Manning
  • minutes
  • Serves 4

INGREDIENTS

6 oz

Turkey meat, skinless roast medium

2

Celery stalks, medium

1/2 cup

Cranberries, dried

2

Scallions

1 cup

Israeli couscous

1

Black pepper, Freshly ground

1 1/2 tsp

Curry powder

1

Kosher salt

3 tbsp

Olive oil, extra-virgin

4 tsp

White wine vinegar

1/2 cup

Almonds, toasted

1/4 cup

Orange juice, freshly squeezed