COUSCOUS AND SMOKED TURKEY SALAD (meat)
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Ingredients 1 teaspoon ground cumin 1 package (10 ounces) couscous (Moroccan pasta) 1/3 cup dried tart cherries 3 tablespoons fresh lemon juice 2 tablespoons olive oil 1 tablespoon Dijon mustard 3/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper 3 ripe medium nectarines, diced 4 ounces smoked turkey breast (in 1 piece), cut into 1/4-inch pieces Boston lettuce leaves

Instructions

In 3-quart saucepan, heat cumin over medium-high heat until it becomes fragrant, about 1 to 3 minutes. In saucepan with cumin, prepare couscous as the package directs, adding cherries but no salt or butter. In large bowl, with wire whisk or fork, combine the lemon juice, olive oil, mustard, salt, and pepper until dressing is blended. Combine the warm couscous mixture with the diced nectarines and turkey. Mix to combine the ingredients and then pour the dressing over the top. Mix to combine. Spoon couscous onto large platter lined with Boston lettuce leaves.

Serving Size

Makes about 7 1/2 cups or 6 main-dish servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .