Curry couscous

Yield: 1 Servings

Measure Ingredient
1 pounds Ground turkey
½ cup Chopped shallots
¼ cup Chopped pecans
½ teaspoon Curry powder
1 Clove garlic
2½ cup Water
2 tablespoons Butter
1 tablespoon Chopped parsley
¼ teaspoon Salt
1½ cup Instant couscous.

The Record, May 24, 1995

Cook turkey and shallots in a 10-inch skillet until turkey is no longer pink. Drain. Stir in pecans, curry, and garlic. Stir in water, butter, parsley, and salt. Heat to boiling. Stir in couscous; remove from heat.

Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork.

Servings: 4.

Posted to rec.food.recipes by christi@... (Christi Wilson) on 1995g, .

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