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Randy Smith

Couscous Salad with Turkey

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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.”

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