|1 tablespoon||Olive oil|
|1||Red bell pepper; seeded and diced|
|1½ cup||Coarsely chopped cooked turkey|
|½ cup||Dried apricots; slivered|
|½ cup||Slivered almonds; lightly toasted *|
|1 bunch||Scallions; thinly sliced|
|2½ cup||Chicken or turkey broth|
|2 cups||Plain couscous|
|Salt and freshly ground pepper, to taste|
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@...> on Nov 27, 1997
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