Salad of leftover turkey, couscous, oranges, celery, grapes and almonds with a hint of curry.

Curried Turkey Couscous Salad

1 cup reduced sodium chicken broth
1/2 teaspoon curry powder
1/4 teaspoon salt
3/4 cup uncooked couscous
1/2 cup golden raisins
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons honey Dijon-style mustard
2 cups chopped leftover cooked Butterball® Turkey
1 (11-ounce) can mandarin oranges, drained
1 cup halved seedless red grapes
1/3 cup chopped celery
1/3 cup sliced green onions
1/3 cup slivered almonds, toasted

1. Combine broth, curry powder and salt in medium saucepan. Bring to a boil on medium-high heat. Stir in couscous and raisins; cover. Remove from heat. Let stand 5 minutes. Uncover; fluff with a fork. Cool.
2. Whisk olive oil, lemon juice and mustard in large bowl until well blended. Stir in turkey, mandarin oranges, grapes, celery and onion; mix well. Gently stir in couscous mixture. Cover.
3. Refrigerate 2 to 3 hours to allow salad to chill and flavors to blend. Sprinkle with almonds just before serving.

Makes 6 servings.

Tips: Salad can be prepared and refrigerated up to 1 day before serving. Moisten with additional olive oil, if needed, when ready to serve.

Recipe and photograph provided courtesy of Butterball, LLC.