While you wait for the water to boil, slice the vegetables. To save more time, use jarred puréed or chopped garlic instead of peeling and chopping fresh garlic. The dressing can be made and kept refrigerated up to one week in advance. Just before serving, combine salad, dressing, and turkey.

What You Need:

• 1 tsp.  Extra Virgin Olive Oil
• 1 box (10 oz.) plain couscous
• 3/4 lb. diced cooked turkey
• 1/2 cup diced red bell pepper
• 1/2 cup half-moon sliced cucumber
• 1/2 cup thinly sliced celery
• 1/4 cup thinly sliced green onion
• 1/2 cup shredded carrots
• 1 can (8 oz.) crushed pineapple, well drained

Instructions:

• Pour 2 cups boiling water into a 4- to 5-quart casserole, bowl, or other non-plastic container with a lid. Stir in oil and couscous. Cover tightly for 5 minutes. When grains are hydrated, fluff them with a fork, re-cover, and place in the refrigerator to cool for 30 minutes. When cooled, fluff and separate couscous grains again with a fork. (If making ahead, refrigerate, covered, for up to 2 days.)
• Meanwhile, make dressing. In a blender or food processor, purée lemon juice, vinegar, oil, ginger, garlic, and peaches. Add salt and hot sauce to taste.
• Gently mix turkey, red bell pepper, cucumber, celery, green onion, carrot, and pineapple into cooled couscous. Add peach dressing. Stir mixture gently but thoroughly to ensure dressing is evenly distributed. Serve immediately.