Couscous-Turkey Salad

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Washington Post


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1/2 cup boiling water

1/2 teaspoon kosher salt, plus more to taste

1/3 cup quick-cooking whole-wheat couscous

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

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

3 water-packed artichoke hearts, drained and coarsely chopped

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

4 pitted kalamata olives, cut crosswise into thin slices

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

1 teaspoon extra-virgin olive oil

1 tablespoon red or white wine vinegar

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

Freshly ground black pepper

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