Couscous salad with turkey
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
Directions
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