At least two times a week, we have salad for dinner or lunch. In winter, pickled or canned veggies are very practical to use, but when it is spring you don’t want to use them as the greens at your grocer’s are so attractive. Couscous turkey spring salad recipe came out spontaneously after we stopped by or grocer’s this afternoon.
Chervil, arugula, watercress, red coral lettuce, soybean sprouts, radishes,… all heralding the arrival of spring pushed us to have a colorful salad for dinner. Every time you make a salad, even if you use all the same ingredients your salad is never the same. I like the spontaneity of salad recipes. Couscous turkey spring salad was not an exception!
The greens were OK, but we wanted some more color in our salad. My husband came up with tomatoes in different colors. As an avocado addict, I wanted to add some avocado and lemon juice. I wanted it to be a vegetarian salad, but grilled turkey breast slices made this recipe a very special one.
When we informed our son about the dinner menu, he was not happy and wanted to have some pasta for the dinner. Couscous recipes have always been attractive to me, and couscous spontaneously became a part of this salad. Now I think it’s a good idea to include something your kid loves into your salad recipe. Meat, chicken, shrimps, orange, apple,… whatever they like. This way they also eat some greens.
Finally, we added some olive oil and pink Himalayan salt to make the greens even more delicious. For turkey and couscous, we had some blazing bacon sauce. We like the slightly hot taste of this sauce. But you should be careful not to pour it over everything if there are kids at home. Our son likes ketchup, and he put some ketchup instead.
If you want to feel the spring at your table and have something really healthy, you should try this couscous turkey spring salad recipe!
Serves 3
Couscous Turkey Spring Salad. Packed with a lot of flavor and vitamins, you will LOVE it!
10 minPrep Time
15 minCook Time
25 minTotal Time
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Ingredients
- 3 slices of skinless turkey breast
- 2 tbsp soy sauce
- 3 tbsp olive oil
- 1 tbsp salt
- ½ cup couscous
- 8 lettuce leaves
- ½ cup soybean sprouts
- 8 arugula leaves
- 8 watercress leaves
- 10 cherry tomatoes
- ½ avocado
- 1 medium-size radish
- ½ lemon
- 2 tbsp BBQ sauce or ketcup
Instructions
- Marinate the turkey breasts with 2 tbsp soy sauce and 2 tbsp olive oil and keep in refrigerator at least one hour
- When they’re ready start heating the griddle pan
- Add 1 tbsp salt and ½ cup couscous into boiling water (boil 12-15 minutes until it reaches your favorite softness)
- At this point start grilling turkey breasts on hot griddle pan (3 minutes on each side on medium heat)
- Halve the tomatoes
- Slice the radish and avocado
- Place all the veggies on a large plate leaving the center empty for the turkey breasts
- Place the turkey breasts in the center
- Drain the couscous and put in small bowls
- Flavor the herbs with 1 tbsp olive oil and lemon juice
- Add your favorite sauce to turkey and couscous
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