I am addicted to trying new things. One of the reasons I enjoy cooking is because it serves as an outlet to try tons of new ingredients, tastes, flavors, and combinations. Recently I have been into using couscous. For a long time I stayed away from it because my husband "didn't like it." When I realized that he had yet to fully experience a delicious dish that incorporated couscous with other luscious components, I made this turkey couscous salad with pomegranates. He absolutely loved it. Tonight I suggest we open our minds and palates and make a dish with an unfamiliar ingredient like couscous (and pomegranates!). For the recipe, read more.
1 cup instant couscous
4 cups lightly packed watercress, baby spinach or baby arugula leaves
2 cups roasted boneless skinless turkey or chicken meat, in 1/2-inch pieces
1/2 cup pomegranate seeds (see Note)
2 tablespoons toasted pine nuts, slivered almonds or roughly chopped walnuts
1/2 tablespoon pomegranate molasses (optional, see Note)
1 tablespoon sherry or red wine vinegar
1/4 cup low-salt chicken broth
1/4 cup extra virgin olive oil
Salt and pepper to taste
1/3 to 1/2 cup crumbled feta
- Prepare the couscous according to package directions, including seasoning with salt.
- Place the watercress, turkey, pomegranate seeds and pine nuts in a large salad bowl. When the couscous is done, scoop it over the top.
- Meanwhile, in a small bowl, whisk together the pomegranate molasses, if using, vinegar and broth. Whisk in the olive oil, then season with salt and pepper to taste.
- Toss the salad with the dressing, season to taste with salt and pepper, then place on 3-4 plates. Top each with some of the feta.
Note: Fresh pomegranate seeds are available in many grocery story produce sections. Pomegranate molasses is sold at Middle Eastern and some specialty markets.