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Breakfast
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Couscous and Turkey Sandwiches

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30min

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2 servings

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These hearty sandwiches layer juicy sliced turkey breast with a fresh couscous salad made of herbs, lemon, and crisp veggies - all packed between crusty bread. It’s the ultimate balance of soft, crunchy, tangy, and savory. Think deli vibes meet Mediterranean picnic.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Mustard

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Cook the couscous

Bring ½ cup water to a boil with ¼ tsp salt.
Stir in ½ cup couscous, cover, and remove from heat. Let sit for 5 minutes.
Fluff with a fork and let cool.

2
Prepare the couscous salad

Dice ¼ cucumber and slice 6 cherry tomatoes.
Chop 2 tablespoons fresh parsley.
Squeeze juice from ½ lemon.
In a bowl, combine couscous, cucumber, tomatoes, parsley, ½ tbsp olive oil, lemon juice, and a pinch of salt and pepper. Stir and set aside.

3
Mix the sandwich spread

In a small bowl, combine 2 tbsp mayonnaise and 1 tsp Dijon mustard. Mix well.

4
Toast the bread

Cut your sandwich bread or roll in half. Toast until golden and crisp (about 3–5 minutes in a toaster or oven).

5
Assemble the sandwich

Spread the mayo-mustard mix on both slices of toasted bread.
Layer 3 oz of sliced turkey on each sandwich.
Spoon couscous salad generously on top.
Top with other bread slice and press down gently.

6
Serve or pack

Cut in half if desired and serve immediately or wrap tightly for a lunch on the go.

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