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Caribbean Turkey and Couscous Salad




Source of Recipe


Marla


List of Ingredients




Weight Watchers Caribbean Turkey and Couscous Salad



1 1/2 cup water
1 1/2 tsp curry powder, divided
1 tsp ginger root, fresh, grated
1 tsp olive oil
1 cup uncooked couscous, plain-variety
1/3 cup plain fat-free yogurt
1/4 cup cilantro, fresh, chopped
2 Tbsp reduced-calorie mayonnaise
2 Tbsp mango chutney
2 Tbsp water
10 oz cooked turkey breast, torn into thick shreds or cut into bite-size pieces
1 cup grapes, red, seedless, halved
1 cup pineapple, fresh, diced
3/4 cup mango(es), fresh, diced
12 piece lettuce, Boston-variety
1/4 cup scallion(s), sliced
1 1/4 oz cashews, unsalted, roasted, coarsely chopped (about 4 tbsp)





Recipe



Bring 1 1/2 cups of water, 1 teaspoon of curry powder, ginger and oil to a boil in a small saucepan. Add couscous; remove from heat and let stand, covered, until water is absorbed and couscous is tender, about 5 minutes. Transfer couscous to a large bowl and fluff with a fork to separate grains; place in refrigerator for a few minutes to chill slightly.

Meanwhile, in a small bowl, stir yogurt, cilantro, mayonnaise, chutney, remaining 1/2 teaspoon of curry powder and 2 tablespoons of water together until blended. Pour over couscous; toss to coat.

Add turkey, grapes, pineapple and mango to couscous mixture; toss to mix and coat.

To serve, line each of 4 bowls with 2 lettuce leaves and top each with 1 1/2 to 1 3/4 cups of couscous mixture. Sprinkle each serving with 1 tablespoon each of scallions and cashews.

POINTS® Value | 6
Servings | 6

Notes

Mangoes are available almost year round now. If you can’t find any attractive ones, however, other fruits, such as apples or melon, also work well. (You may even find a combo that you like already cut up in the produce section or at the salad bar in your supermarket). The cashews are a delicious addition but feel free to leave them out if you prefer