Yield: 1 Servings
|1 pounds||Ground turkey|
|½ cup||Chopped shallots|
|¼ cup||Chopped pecans|
|½ teaspoon||Curry powder|
|1 tablespoon||Chopped parsley|
|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.
Posted to rec.food.recipes by christi@... (Christi Wilson) on 1995g, .