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 Scallions, thinly sliced
2 1/2 cup Chicken or turkey broth
2 cup Plain couscous
Salt and freshly ground pepper, to taste
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Heat oil in a medium skillet over medium- high heat. Add red bell pepper and saute until softened, about 5 minutes. Stir in turkey, apricots, almonds and scallions and keep mixture warm over low heat.
Bring chicken or turkey broth to a boil in a medium saucepan. Slowly stir in couscous. Remove pan from heat, cover and let stand 5 minutes.
Uncover and stir in turkey mixture until evenly distributed. Season with salt and pepper. Serve at once.
Makes 6-8 servings.
Recipe from: Naples Daily News (food section), Naples FL 11-27-97
*NOTE: To toast almonds place in shallow baking pan and roast uncovered in a 300 degree F oven about 20 minutes, stirring often, until lightly browned.
Recipe by: Butterball Turkey Talk-Line Contest- Sarah Leah Chase
Posted to JEWISH-FOOD digest V97 #310 by Linda Shapiro <lss@coconet.com> on Nov 27, 1997
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