Dried cherry couscous
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Couscous (10 oz size)* |
| ⅓ | cup | Olive oil |
| 1 | large | Carrot, diced fine |
| 1 | each | Red Bell Pepper/Dice Fine |
| 1 | each | Yellow Bell Pepper/Dice Fine |
| 1 | each | Green Bell Pepper/Dice Fine |
| 1 | bunch | Fresh chives, or |
| 1 | cup | Chopped green onions, for garnish |
| ½ | pounds | Dried cherries** |
Directions
Prepare the couscous according to package directions, substituting chicken broth or stock for the water.
In the olive oil, saute the carrots, peppers and chives for about 3 minutes. Toss with the cooked couscous, dried cherries, salt and pepper. Be careful not to over mix.
Keep warm and arrange on the same platter as the cooked turkey.
Serves 4
* Couscous is pellet-sized pasta, available in 10-ounce boxes.
** If dried cherries are not available, raisins can be substituted.
Recipe from Chef Jerry Nottage of the Houston Medallion Hotel, published in the Houston Post, November 10, 1993.
Typed by Larry Bibich. Converted by MMCONV vers. 1⅖ ---
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