Today's Special: Turkey Couscous Salad with Pomegranates

by POPSUGAR Food 0

I am addicted to trying new things. One of the reasons I enjoy cooking is because it serves as an outlet to try tons of new ingredients, tastes, flavors, and combinations. Recently I have been into using couscous. For a long time I stayed away from it because my husband "didn't like it." When I realized that he had yet to fully experience a delicious dish that incorporated couscous with other luscious components, I made this turkey couscous salad with pomegranates. He absolutely loved it. Tonight I suggest we open our minds and palates and make a dish with an unfamiliar ingredient like couscous (and pomegranates!). For the recipe, read more.

Turkey Couscous Salad with Pomegranates
Recipe courtesy of Sfgate

1 cup instant couscous
4 cups lightly packed watercress, baby spinach or baby arugula leaves
2 cups roasted boneless skinless turkey or chicken meat, in 1/2-inch pieces
1/2 cup pomegranate seeds (see Note)
2 tablespoons toasted pine nuts, slivered almonds or roughly chopped walnuts
1/2 tablespoon pomegranate molasses (optional, see Note)
1 tablespoon sherry or red wine vinegar
1/4 cup low-salt chicken broth
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/3 to 1/2 cup crumbled feta

1. Prepare the couscous according to package directions, including seasoning with salt.
2. Place the watercress, turkey, pomegranate seeds and pine nuts in a large salad bowl. When the couscous is done, scoop it over the top.
3. Meanwhile, in a small bowl, whisk together the pomegranate molasses, if using, vinegar and broth. Whisk in the olive oil, then season with salt and pepper to taste.
4. Toss the salad with the dressing, season to taste with salt and pepper, then place on 3-4 plates. Top each with some of the feta.

Serves 4

Note: Fresh pomegranate seeds are available in many grocery story produce sections. Pomegranate molasses is sold at Middle Eastern and some specialty markets.