Couscous salad with turkey, apricots and almonds
8 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 | Fresh green onions; trimmed, thinly sliced |
| 2½ | cup | Chicken or turkey broth |
| 2 | cups | Plain uncooked couscous |
| Salt and freshly ground pepper | ||
Directions
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@... on Nov 30, 1997