- Turkey Breast (fully cooked)
- Israeli Couscous
- Corn Kernels
- Dried Cranberries
- Green Beans
- French Fried (crispy) Onions
Boil the corn and green beans, and warm the turkey. Cook Israeli couscous according to the package directions – 1 1/4 cups boiling water to 1 cup couscous covered and simmered for approximately 10 minutes, stirring occasionally). Add the corn, cranberries, turkey, and green beans. Stir gently to combine.
Once dished into bowls top with crispy onions and freshly cracked pepper.
Note: This is a great way to use up those Thanksgiving or Christmas leftovers.
This looks unbelievably appetizing, Tonya! Yummy!
Thanks Liz, it was delish – and aside from the onions had everything that my kids will actually eat in it too 🙂
Yummy! I am liking it so much..
So nice. yummy! i want taste it.fabulous i like it.
I like this blog.This is a nice salad.I will definitely try to make it at home.
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Very well written post. It will be valuable to everyone who utilizes it, including myself. Keep doing what you are doing – can’r wait to read more posts.
Thanks for the tips, kids will definitely love this salad as they always complain day after thanksgiving because I always used the leftover turkey in making sandwiches now I can serve them new which is a healthy one.