| 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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