Recipe Summary

Prep time: 30 mins
Cook time: 20 mins
Yield: 8 servings

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This recipe is...

rich in grains
rich in veggies
rich in veggies
lower in carbs
lower in carbs

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Charlie Trotter's Smoked Turkey and Middle Eastern Couscous Salad with Artichokes and Lemon-Chive Vinaigrette
This recipe serves:   

For the vinaigrette:
1/4 cup lemon juice
5 tablespoons olive oil
salt to taste
freshly ground black pepper
4 tablespoons chopped chives

For the salad:
1 1/2 cups raw Middle Eastern couscous (toasted Israeli couscous)
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

Cooking Instructions
For the vinaigrette:

1. 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.)

2. Add the chives.

For the salad:

1. 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. (Check the package directions for more exact cooking times.) 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.

2. Toss the couscous with 1 tablespoon olive oil.

3. Toss the onion with the remaining tablespoon olive oil and the balsamic vinegar and season heavily with pepper. Spread the onion slices evenly on a baking sheet and roast at 375° F until softened and caramel-colored, about 15 to 20 minutes.

4. Toss the couscous with the onion, red pepper, cherry tomatoes, artichokes, cucumber, scallions, turkey and lemon-chive vinaigrette. Season with salt and pepper, and chill in the refrigerator until ready to serve. If the salad is too dry, spritz it with lemon juice and olive oil.

Serving Size: 1 1/2 cups of salad with 1 1/2 tablespoons of vinaigrette

Nutritional Information
Number of Servings: 8
Per Serving
Calories 433 Carbohydrate 38 g
Fat 22 g Fiber 4 g
Protein 21 g Saturated Fat 3 g
Sodium 1406 mg    


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