| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Jewish |
Salads- pou, Salads- ric, Xtras- left |
6 |
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 |
Scallions; thinly sliced |
| 2 1/2 |
c |
Chicken or turkey broth |
| 2 |
c |
Plain couscous |
|
|
Salt and freshly ground pepper, to taste |
INSTRUCTIONS
Heat oil in a medium skillet over medium- high heat. Add red bell pepper
and saute until softened, about 5 minutes. Stir in turkey, apricots,
almonds and scallions and keep mixture warm over low heat.
Bring chicken or turkey broth to a boil in a medium saucepan. Slowly stir
in couscous. Remove pan from heat, cover and let stand 5 minutes.
Uncover and stir in turkey mixture until evenly distributed. Season with
salt and pepper. Serve at once.
Makes 6-8 servings.
Recipe from: Naples Daily News (food section), Naples FL 11-27-97
*NOTE: To toast almonds place in shallow baking pan and roast uncovered in
a 300 degree F oven about 20 minutes, stirring often, until lightly
browned.
Recipe by: Butterball Turkey Talk-Line Contest- Sarah Leah Chase
Posted to JEWISH-FOOD digest V97 #310 by Linda Shapiro <lss@coconet.com> on
Nov 27, 1997
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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”