| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 3 | tb | Olive oil |
| Salt | ||
| 1/2 | ts | Tumeric |
| 3/4 | c | Couscous |
| 2 | tb | Fresh lime juice |
| 1 | tb | Finely chopped jalapeno |
| 1/4 | c | Thinly sliced scallion |
| 3 | tb | Fresh orange juice |
| 3 | tb | Minced fresh cilantro |
| Freshly ground black pepper | ||
| 1 | lb | Thinly sliced smoked turkey |
| 1 | Avocado, halved, pitted, peeled and cut into thin strips and sprinkled | |
| With lime juice | ||
| 1 | Red bell pepper, cut lengthwise into 1/4-inch strips |
INSTRUCTIONS
In a small saucepan bring 1 cup water to a boil with 1 tablespoon oil, salt to taste, and tumeric. Stir in the couscous, cover and let stand for 5 minutes. Stir in the remaining 2 tablespoons oil, the lime juice, the jalapeno, the scallion, the orange ju ice, the cilantro, salt and pepper to taste. Allow the mixture to cool to room temperature. Press about 2 tablespoons of the couscous mixture in the palm of one hand, forming a log, and arrange it across a short end of 1 turkey slice. Arrange 1 avocado s lice and 1 pepper strip along each side of the log and roll up the couscous, avocado, bell pepper tightly in the turkey. With a sharp knife cut the roll into 1-inch lengths, trimming the ends. Make rolls with the remaining turkey, couscous mixture, avoca do and pepper strips in the same manner. The rolls may be prepared 8 hours in advance and kept wrapped in plastic wrap and chilled. Yield: about 52 hors d'oeuvres Recipe by: Cooking Live Show #CL8896 Posted to MC-Recipe Digest V1 #640 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 10, 1997
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