Recipes Ingredients Meat & Poultry Turkey Recipes Turkey with Two Salads 3.5 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 40 mins Servings: 4 A pair of salads refresh leftover Spice-Rubbed Turkey Breast made earlier in the week; the spinach and couscous are dolled up in low-fat Dijon dressing. Ingredients 6 teaspoons olive oil 1 package (10 ounces) white mushrooms, trimmed and thinly sliced Coarse salt and ground pepper 1 medium yellow onion, finely chopped 1 cup Israeli couscous ⅔ cup dried cranberries or cherries ¼ cup fresh lime juice (from about 2 limes) 1 tablespoon Dijon mustard 3 packed cups loose spinach (about 5 ounces), trimmed, well washed and dried 1 pound cooked turkey, thinly sliced, room temperature Directions In a large nonstick skillet with a lid, heat 1 teaspoon oil over medium-high. Add mushrooms, and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned and have released their liquid, 6 to 8 minutes. Transfer to a bowl; set aside. Reduce heat to medium-low. In same skillet, heat 1 teaspoon oil. Add onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Stir in couscous, 1 1/4 cups water, and 1/2 teaspoon coarse salt; bring to a boil. Reduce to a simmer, cover, and cook until couscous is tender, 8 to 10 minutes (liquid should be completely absorbed). Stir in dried cranberries. Meanwhile, make vinaigrette: In a large bowl, whisk together remaining 4 teaspoons oil, lime juice, and mustard; season with salt and pepper. Pour half the vinaigrette into another large bowl. To first bowl, add couscous mixture and mushrooms (along with any accumulated juice), and to the other, spinach. Toss contents of each bowl until well combined. Divide spinach among 4 serving plates; top with turkey slices, and serve with couscous. Cook's Notes Look for Israeli couscous (sometimes called pearl couscous), a big brother to the regular variety, near the rice and grains. The flavors are similar, but this one's texture is even more pleasing. Rate it Print