Turkey Couscous Salad

This turkey couscous salad is a great after-Thanksgiving recipe to use up any leftover turkey that you have in the fridge. It's quick and easy and is just like a Greek salad.

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Turkey Couscous Salad

  • Prep Time: 20 m
  • Total Time: 20 m
  • Servings:


  • ¾ cup dried couscous
  • ½ teaspoon salt
  • 1 cup boiling water
  • cups cooked turkey breast diced
  • ½ cup cherry tomatoes halved
  • 2 cups arugula
  • ¼ cup Kalamata olives halved
  • 1/3 cup diced cucumbers
  • ¼ red onion diced, soaked in water for 10 minutes and drained
  • olive oil
  • juice of ½ a lemon
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped fresh mint
  • ½ cup crumbled feta cheese
  • salt and freshly ground black pepper
  • ¼ cup pine nuts toasted


  1. Place the couscous and salt in a small bowl. Pour the boiling water over the couscous and cover for 5 minutes with a lid or some plastic wrap. After 5 minutes, fluff the couscous with a fork.
  2. In a large bowl, combine the couscous with the turkey breast, cherry tomatoes, arugula, Kalamata olives, cucumbers and red onion. Drizzle with olive oil, lemon juice and red wine vinegar, and toss together. Add the mint and the feta cheese and season with salt and freshly ground black pepper. Transfer to a serving dish, top with toasted pine nuts and serve.
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