1 tbsp Olive oil
1 Red bell pepper, seeded and diced
1 1/2 cup Coarsely chopped cooked turkey
1/2 cup Dried apricots, slivered
1/2 cup Slivered almonds, lightly toasted*
1 bunch Fresh green onions, trimmed, thinly sliced
2 1/2 cup Chicken or turkey broth
2 cup Plain uncooked couscous
Salt and freshly ground pepper
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Heat oil in a medium skillet over medium-high heat. Add pepper and saute until softened, about 5 minutes. Stir in turkey, apricots, almonds and green onions; keep mixture warm over low heat.
Bring chicken broth to a boil in a medium saucepan. Slowly stir in couscous. Remove pan from heat, cover and let stand for 5 minutes.
Uncover and stir in turkey mixture until evenly distributed. Season with salt and pepper to taste. Serve at once.
NOTES : To toast almonds, place in shallow baking pan and roast uncovered in 300-degree oven about 20 minutes, stirring often, until lightly browned. Recipe by: The Oregonian's "Food Day"
Posted to MC-Recipe Digest V1 #937 by LBotsko@aol.com on Nov 30, 1997
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