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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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For a fast, light supper on a busy night, try this colorful turkey salad from Anna Minegar in Zolfo Springs, Florida. âI like to serve it with warm breadsticks,â she says. The yogurt dressing lends a refreshing tang. Ingredients:
2/3 cup water |
1/2 cup uncooked couscous |
2-1/2 ounces sliced deli turkey, cut into 1/2-inch strips |
1/2 cup grape tomatoes, halved |
1/4 cup pitted ripe olives, halved |
1/3 cup fat-free plain yogurt |
1 tablespoon minced fresh parsley |
2-1/2 teaspoons red wine vinegar |
1 ounce reduced-fat cheddar cheese, cut into cubes |
Directions:
1. In a small saucepan, bring water to a boil; stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Transfer to a large bowl. Fluff with a fork; cool.
2. Add the turkey, tomatoes and olives. In a small bowl, combine the yogurt, parsley and vinegar. Pour over couscous mixture and toss to coat. Sprinkle with cheese. Serve immediately. Yield: 2 servings.
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