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Today's Special: Smoked Turkey and Couscous Salad with Lemon-Chive Vinaigrette

Today's Special: Smoked Turkey and Couscous Salad with Lemon-Chive Vinaigrette

Isn't it lovely when, every once in a while, you find yourself home alone for a few days? I woke up this morning and found myself in that exact situation, which means I can have anything I want. So I'll do what I normally do when I'm home alone - head to Whole Foods and browse the aisles for inspiration. I like to check out what they have in the premade section and usually purchase a few things to jazz it up. Hopefully they'll have spicy cooked turkey breasts because I'm in the mood for a fresh couscous salad. Whether you're home alone or not, pick up some cooked turkey or chicken breasts at your local grocers and make this scrumptious, savory salad for dinner. Get the recipe now,

Smoked Turkey and Couscous Salad with Lemon-Chive Vinaigrette
From Food Fit

For the vinaigrette:
5 tablespoons olive oil
salt to taste
freshly ground black pepper
4 tablespoons chopped chives
For the salad:
2 1/2 cups couscous, toasted Israeli if you can find it
4 tablespoons olive oil
1 red onion, thinly sliced
1 tablespoon balsamic vinegar
freshly ground black pepper
1 red pepper, sliced into thin strips
1 cup cherry tomatoes, halved
1 cup canned artichokes, drained and cut into wedges
1 cucumber, peeled and diced
1 cup chopped scallions
1 1/2 pounds smoked turkey breast, sliced into thin strips
salt to taste

  1. Preheat the oven to 375°F.
  2. Toss the onion with the 4 tablespoons olive oil, the balsamic vinegar and season heavily with pepper. Spread the onion slices evenly on a baking sheet and roast until softened and caramel-colored, about 15 to 20 minutes.
  3. Meanwhile make the couscous: rinse the couscous in a sieve under cold water until the water runs clear. Add the couscous to 3 cups boiling salted water. Simmer over medium heat, stirring occasionally, until al dente, about 12 to 15 minutes.
  4. Cover, remove from the heat and let stand 10 minutes. All the liquid should now be absorbed. Return the couscous to the sieve and rinse under cold water for about 3 minutes, until cool. Drain and place in a large bowl.
  5. Toss the couscous with 1 tablespoon olive oil.
  6. Make the vinaigrette: in a mixing bowl, whisk the lemon juice and olive oil together. Season with salt and pepper. (This can be done ahead and kept in the refrigerator for 1 day.)
  7. Add the chives.
  8. Assemble the salad: toss the couscous with the onion, red pepper, cherry tomatoes, artichokes, cucumber, scallions, turkey and lemon-chive vinaigrette. Season with salt and pepper, and serve. If the salad is too dry, spritz it with lemon juice and olive oil.

Serves 8.

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