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Couscous and Smoked Turkey Salad
Couscous and Smoked Turkey Salad Eileen Goltz | Meat
20 minutes 10 minutes
10 minutes
6 servings (7½ cups)

  • 1 teaspoon ground cumin
  • 1 package (10 oz.) couscous (Moroccan pasta)
  • ⅓ cup dried tart cherries
  • 3 Tablespoons fresh lemon juice
  • 2 Tablespoons olive oil
  • 1 Tablespoon Dijon mustard
  • ¾ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 3 ripe medium nectarines, diced
  • 4 oz. smoked turkey breast (in 1 piece), cut into ¼-inch pieces
  • Boston lettuce leaves

  1. In a 3-quart saucepan, heat cumin over medium-high heat until it becomes fragrant, about 1 to 3 minutes.
  2. In saucepan with cumin, prepare couscous as the package directs, adding cherries but no salt or butter.
  3. In large bowl, with wire whisk or fork, combine the lemon juice, olive oil, mustard, salt, and pepper until dressing is blended.
  4. 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.
  5. Spoon couscous onto large platter lined with Boston lettuce leaves.

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