Brown bag it with couscous-turkey salad

Published 5:16 pm Monday, October 6, 2008

COUSCOUS-TURKEY SALAD

1/2cup boiling water

1/2teaspoon kosher salt

1/3cup quick-cooking whole-wheat couscous

3ounces skinless roast turkey breast, cut into 1/2-inch chunks

1/2cup cooked chickpeas (if using canned, drain and rinse them)

3water-packed artichoke hearts, drained and coarsely chopped

1medium tomato, cored, seeded and coarsely chopped (about 1/2 cup)

4pitted kalamata olives, cut crosswise into thin slices

1ounce feta cheese, crumbled or cut into 1/2-inch chunks

1teaspoon extra-virgin olive oil

1tablespoon red or white wine vinegar

3large basil leaves, rolled and cut into thin strips (chiffonade)

Freshly ground black pepper

Combine the boiling water and salt in an individual-serving bowl. Stir in the couscous and cover. Let sit for 5 minutes, then uncover and fluff the couscous with a fork.

Add the turkey, chickpeas, artichoke hearts, tomato, olives, feta, oil, vinegar and basil, tossing gently to combine. Season with pepper to taste.

Makes 1 serving. Per serving: 570 calories, 30 g protein, 84 g carbohydrates, 16 g fat, 3 g saturated fat, 36 mg cholesterol, 1683 mg sodium, 15 g dietary fiber.

The Washington Post