Couscous-Turkey Salad 1.000

Julia Ewan - The Washington Post

Cooking for One Sep 17, 2008

Whole-wheat couscous is one of the fastest ways to get your whole-grain fix. Make this salad the night before, and the flavors will meld in time for your brown-bag lunch the next day.

This recipe calls for chunks of lean roast turkey, but chicken breast or tofu, preferably baked or smoked, may be substituted. Refrigerate in an airtight container for up to 3 days.

Servings: 1
  • 1/2 cup boiling water
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/3 cup quick-cooking whole-wheat couscous
  • 3 ounces skinless roast turkey breast, cut into 1/2-inch chunks
  • 1/2 cup cooked chickpeas (if using canned, drain and rinse them)
  • 3 water-packed artichoke hearts, drained and coarsely chopped
  • 1 medium tomato, cored, seeded and coarsely chopped (about 1/2 cup)
  • 4 pitted Kalamata olives, cut crosswise into thin slices
  • 1 ounce feta cheese, crumbled or cut into 1/2-inch chunks
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon red or white wine vinegar
  • 3 large basil leaves, rolled and cut into thin strips (chiffonade)
  • Freshly ground black pepper


Combine the boiling water and salt in an individual-serving bowl. Stir in the couscous and cover. Let sit for 5 minutes, then uncover and fluff the couscous with a fork.

Add the turkey, chickpeas, artichoke hearts, tomato, olives, feta, oil, vinegar and basil, tossing gently to combine. Season with pepper to taste.

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Recipe Source

From Food editor Joe Yonan.

Tested by Joe Yonan.

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