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| Moroccan Turkey Salad |
Servings: 4
Cook Time: 45 minutes
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| INGREDIENTS |
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1 pound HORMEL® ALWAYS TENDER™ Roast Flavored Turkey Breast Roast , cut into cubes
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2 tablespoons butter or margarine
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1 carrot, cut into strips
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1/2 cup red bell pepper, cut into strips
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1/2 cup red onion, cut into slivers
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1 tablespoon curry powder
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1 package (6.8 ounce) plain couscous
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1 can (14 ounce) artichoke hearts, drained and cut into quarters
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1/4 cup pitted kalamata olives, quartered
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2 tablespoons chopped fresh parsley
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Honey Yogurt Dressing (see recipe below)
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| DIRECTIONS |
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In large skillet, cook turkey in butter 4 minutes until no longer pink. Add carrot, bell pepper, onion, and curry powder. Cook 4-5 minutes or until vegetables are crisp-tender. Prepare couscous according to package directions. In large bowl, combine chicken mixture, couscous, artichokes, olives, and parsley. Cover and chill. Serve dressing with salad. Serves 4
HONEY YOGURT DRESSING: In small bowl, combine 2 cups plain yogurt, 1/4 cup orange juice, and 2 tablespoons honey.
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