| 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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