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Couscous Salad with Turkey, Brussels Sprouts, Pomegranates and Poblano Peppers

  • Prep 15 min
  • Total 30 min
  • Ingredients 11
  • Servings 4

Ingredients

2
tablespoons olive oil
1
cup pearl couscous (also known as Israeli couscous)
1 1/4
cups water
1/2
cup poblano peppers, roasted, peeled, deveined and diced in small pieces
1/2
cup shredded Brussels sprouts
1
cup roasted turkey, shredded
1/2
cup pomegranate arils
1/3
cup pecans, chopped
Juice of 1 lemon
1 1/2
tablespoons balsamic vinegar
Salt and pepper, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Substitute water with chicken broth for a more flavorful salad.

Couscous is a great alternative to pasta or rice. These little “pearls” of toasted semolina flour make great salads and make easy and quick main dishes when you are short on time. The wonderful thing about this is that you can add any veggie, fruit or nut into a couscous base and it becomes a colorful and flavor, filling meal. For this recipe, I based it on Thanksgiving leftovers. Turkey, Brussels sprouts, pomegranates and nuts make for a great post-Thanksgiving meal in a bowl. As always, I like to add a bit of spice to my dishes and I incorporated some roasted poblano peppers. Enjoy!

Directions

  • 1 In a 2-quart saucepan, heat oil over medium heat. Add pearl couscous and stir until lightly browned, approximately 5 minutes. Pour in water slowly. Lower heat, cover and simmer until liquid is absorbed; approximately 10 minutes. Remove from heat.
  • 2 In a mixing bowl, combine poblano peppers, Brussels sprouts, turkey, pomegranates, pecans, lemon juice and balsamic vinegar. Toss to combine.
  • 3 Combine couscous and poblano mixture. Toss to combine. Add salt and pepper to taste.

Couscous is a great alternative to pasta or rice. These little “pearls” of toasted semolina flour make great salads and make easy and quick main dishes when you are short on time. The wonderful thing about this is that you can add any veggie, fruit or nut into a couscous base and it becomes a colorful and flavor, filling meal. For this recipe, I based it on Thanksgiving leftovers. Turkey, Brussels sprouts, pomegranates and nuts make for a great post-Thanksgiving meal in a bowl. As always, I like to add a bit of spice to my dishes and I incorporated some roasted poblano peppers. Enjoy!

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 24, 2015

Couscous is a great alternative to pasta or rice. These little “pearls” of toasted semolina flour make great salads and make easy and quick main dishes when you are short on time. The wonderful thing about this is that you can add any veggie, fruit or nut into a couscous base and it becomes a colorful and flavor, filling meal. For this recipe, I based it on Thanksgiving leftovers. Turkey, Brussels sprouts, pomegranates and nuts make for a great post-Thanksgiving meal in a bowl. As always, I like to add a bit of spice to my dishes and I incorporated some roasted poblano peppers. Enjoy!