Whole Wheat Couscous Turkey Salad

• 2 cups whole wheat couscous, uncooked
• 2 cups chicken broth
• 1 teaspoon curry powder
• 12 cup dried cranberries
• 12 cup red onion, finely chopped
• 12 cup celery, finely diced
• 12 cup red bell pepper, finely diced
• 12 cup sliced almonds
• 2 cups turkey breast, diced
• 2 tablespoons of fresh mint, chopped finely
• 2 tablespoons fresh orange juice
• 2 tablespoons white wine vinegar or 2 tablespoons champagne vinegar
• 14 cup olive oil
• 12 teaspoon kosher salt
• 14 teaspoon pepper

1. Combine chicken broth and curry powder and bring to a boil.
2. Remove from heat and stir in couscous.
3. Sprinkle dried cranberries on top, cover and let sit for 5-10 minutes.
4. Combine onion, celery, red bell pepper, almonds, turkey and mint in a large bowl.
5. In a small jar, combine orange juice, white wine vinegar, olive oil, salt and pepper and shake vigorously until combined.
6. Fluff couscous and cranberries with a fork and add to the bowl with the other ingredients.
7. Pour dressing over all and stir to combine.
8. Let chill for at least an hour to combine the flavors.
9. Serve at room temperature.

whole wheat couscous, chicken broth, curry powder, cranberries, red onion, celery, red bell pepper, almonds, turkey breast, mint, orange juice, white wine vinegar, olive oil, kosher salt, pepper

Taken from www.food.com/recipe/whole-wheat-couscous-turkey-salad-281389 (may not work)