| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Salads |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
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 |
bn |
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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