Couscous salad with turkey

Yield: 6 Servings

Measure Ingredient
1 tablespoon Olive oil
1 \N 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
\N \N 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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