| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pasta, Side dish | 4 | Servings | ||
INGREDIENTS
| 1 | pk | Couscous (10 oz size)* |
| 1/3 | c | Olive oil |
| 1 | lg | Carrot, diced fine |
| 1 | Red Bell Pepper/Dice Fine | |
| 1 | Yellow Bell Pepper/Dice Fine | |
| 1 | Green Bell Pepper/Dice Fine | |
| 1 | bn | Fresh chives, or |
| 1 | c | Chopped green onions, for garnish |
| 1/2 | lb | Dried cherries** |
INSTRUCTIONS
Prepare the couscous according to package directions, substituting chicken broth or stock for the water. In the olive oil, saute the carrots, peppers and chives for about 3 minutes. Toss with the cooked couscous, dried cherries, salt and pepper. Be careful not to over mix. Keep warm and arrange on the same platter as the cooked turkey. ** If dried cherries are not available, raisins can be substituted. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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