Couscous, Turkey, Walnut and Raisin Salad with Orange Dressing
4 servings
30 minutes
This vibrant salad combines rich flavor nuances and the sophistication of European cuisine. Couscous soaked in orange juice acquires a delicate citrus note that harmoniously blends with the sweetness of raisins and the crunchy texture of walnuts. Juicy turkey adds richness, while fresh spinach and carrots provide lightness and freshness. The dressing made from orange juice and olive oil gives the dish a subtle tanginess and balances the taste. Such a salad is perfect for a light dinner or as an original dish for a festive table, surprising guests with its flavor combinations and bright appearance. The origins of such salads trace back to Mediterranean cuisine, where couscous is traditionally used with fresh and dried fruits, nuts, and aromatic dressings to create unique gastronomic masterpieces.
1
Boil the turkey breast or fry it in a pan or on a grill until cooked. Cool and slice into thin strips.
- Turkey breast: 675 g
2
In a saucepan, bring 1.5 cups of lightly salted water to a boil. Add 0.5 cups of orange juice, couscous, and raisins. Cover, remove from heat, and let sit for 5 minutes until the liquid is absorbed. Fluff with a fork and transfer the couscous to a bowl. Cool.
- Orange juice: 0.8 glass
- Couscous: 1.3 glass
- Dark raisins: 60 g
3
In a small bowl, mix the remaining orange juice with 0.25 teaspoon of salt and pepper. Slowly whisk in the olive oil.
- Orange juice: 0.8 glass
- Salt: 0.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
- Olive oil: 6 tablespoons
4
Add grated carrot, nuts, turkey, and spinach to the couscous. Mix and salt. Pour in the dressing and mix again.
- Carrot: 250 g
- Crushed walnuts: 40 g
- Turkey breast: 675 g
- Fresh spinach leaves: 200 g
- Salt: 0.5 teaspoon