Name: Couscous Salad with Turkey
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

When I was coming to Christ, I thought I was doing it all myself, and though I sought the Lord earnestly, I had no idea the Lord was seeking me. I do not think the young convert is at first aware of this… One week-night, ... the thought struck me, "How did you come to be a Christian?" I sought the Lord. "But how did you come to seek the Lord?" The truth flashed across my mind in a moment – I should not have sought Him unless there had been some previous influence in my mind to make me seek Him. I prayed, thought I, but then I asked myself, How came I to pray? I was induced to pray by reading the Scriptures. How came I to read the Scriptures? I did read them, but what led me to do so? Then, in a moment, I saw that God was at the bottom of it all, and that He was the Author of my faith, and so the whole doctrine of grace opened up to me, and from that doctrine I have not departed to this day, and I desire to make this my constant confession, "I ascribe my change wholly to God"

C.H. Spurgeon

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

A Message from our Provider:

“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.”