| 1 Cup TURKEY BROTH or substitute low sodium chicken broth |
| 1/2 Teaspoon curry powder |
| 1/2 Teaspoon salt |
| 3/4 Cup couscous, uncooked |
| 1/2 Cup golden raisins |
| 2 Tablespoons finely chopped crystallized ginger |
| 3/4 Cup mayonnaise |
| 2 Tablespoons freshly squeezed lemon juice |
| 2 Cups chopped COOKED TURKEY |
| 1/3 Cup chopped celery |
| 6 Green onions, sliced (about 1/3 cup) |
| 1/3 Cup slivered almonds, toasted |
| 2 Oranges, peeled, sectioned and chopped |
| 1 Cup seedless red grapes, cut into halves |
| 3 Tablespoons chopped fresh parsley |
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- Combine broth, curry powder and salt in medium saucepan. Bring to a boil over medium-high heat. Stir in couscous, raisins and ginger; cover. Remove from heat. Let stand 5 minutes. Uncover; fluff with fork. Cool.
- Mix mayonnaise and lemon juice in large bowl until well blended. Add turkey, celery, onions and almonds; mix well.
- Add couscous mixture, oranges, grapes and parsley; mix lightly. Cover.
- Refrigerate for 3 to 4 hours or until well chilled.
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