Recipe - Couscous Salad With Turkey

1 tablespoon Olive oil
1 Red bell pepper; seeded and
minced
1 One half cup Coarsely chopped cooked
turkey
One half cup Dried apricots; slivered
One half cup Slivered almonds; lightly
toasted *
1 bn Scallions; thinly cut or sliced up
2 One half cup Chicken or turkey broth
2 cup Plain couscous
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 68 servings.

Recipe from: Naples Daily News (food section), Naples FL 112797

*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 TalkLine Contest Sarah Leah Chase

Posted to JEWISHFOOD digest V97 #310 by Linda Shapiro lss@coconet.com on
Nov 27, 1997