Page 142 - One-Dish Meals

Couscous and

Smoked-Turkey Salad

Sweet nectarines contrast nicely with the smoky flavor of the turkey
in this superquick salad. If you see plums, peaches, or apricots at the
farmers’ market, try using them in place of the nectarines.
P R E P 10 minutes C O O K 5 minutes M A K E S 6 main-dish servings

1 teaspoon ground cumin 1 ⁄4 teaspoon coarsely ground black
pepper
1 package (10 ounces) couscous
1 ⁄3 cup dried tart cherries 3 ripe medium nectarines, diced
4 ounces smoked turkey breast (in
3 tablespoons fresh lemon juice
1
1 piece), cut into ⁄4-inch pieces
2 tablespoons olive oil
Boston lettuce leaves
1 tablespoon Dijon mustard
3 ⁄4 teaspoon salt
1. In 3-quart saucepan, heat cumin over medium-high heat until fragrant,
1 to 3 minutes. In saucepan with cumin, prepare couscous as label directs,
adding cherries but no salt or butter.
2. In large bowl, with wire whisk or fork, mix lemon juice, olive oil, mus-
tard, salt, and pepper until dressing is blended.
3. Toss warm couscous mixture, diced nectarines, and turkey with dressing.

4. Spoon couscous onto large platter lined with Boston lettuce leaves.

E A C H S E R V I N G About 300 calories | 11 g protein | 51 g carbohydrate |
6g total fat (1 g saturated) | 3 mg cholesterol | 470 mg sodium.

142 Salads & Sandwiches