Recipe - Couscous Salad With Turkey Apricots And Almonds

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 Fresh green onions; trimmed,
thinly cut or sliced up
2 One half cup Chicken or turkey broth
2 cup Plain uncooked couscous
Salt and freshly ground
pepper

Heat oil in a medium skillet over mediumhigh 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 300degree oven about 20 minutes, stirring often, until lightly browned.
Recipe by: The Oregonian's "Food Day"

Posted to MCRecipe Digest V1 #937 by LBotsko@aol.com on Nov 30, 1997