| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry, Salads | 8 | Servings | |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Red bell pepper, seeded and | |
| diced | ||
| 1 1/2 | c | Coarsely chopped cooked |
| turkey | ||
| 1/2 | c | Dried apricots, slivered |
| 1/2 | c | Slivered almonds, lightly |
| toasted* | ||
| 1 | Fresh green onions, trimmed | |
| thinly sliced | ||
| 2 1/2 | c | Chicken or turkey broth |
| 2 | c | Plain uncooked couscous |
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Heat oil in a medium skillet over medium-high heat. Add pepper and saute until softened, about 5 minutes. Stir in turkey, apricots, almonds and green onions; keep mixture warm over low heat. Bring chicken broth to a boil in a medium saucepan. Slowly stir in couscous. Remove pan from heat, cover and let stand for 5 minutes. Uncover and stir in turkey mixture until evenly distributed. Season with salt and pepper to taste. Serve at once. NOTES : To toast almonds, place in shallow baking pan and roast uncovered in 300-degree oven about 20 minutes, stirring often, until lightly browned. Recipe by: The Oregonian's "Food Day" Posted to MC-Recipe Digest V1 #937 by LBotsko@aol.com on Nov 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 907
Calories From Fat: 643
Total Fat: 72.7g
Cholesterol: 271.8mg
Sodium: 2333.3mg
Potassium: 195.5mg
Carbohydrates: 14.1g
Fiber: 1.9g
Sugar: 5.5g
Protein: 53.6g