Couscous salad with turkey, apricots and almonds

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 Red bell pepper; seeded and diced
1½ cup Coarsely chopped cooked turkey
½ cup Dried apricots; slivered
½ cup Slivered almonds; lightly toasted*
1 bunch Fresh green onions; trimmed, thinly sliced
2½ cup Chicken or turkey broth
2 cups Plain uncooked couscous
Salt and freshly ground pepper

Directions

Heat oil in a medium skillet over medium-high 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 300-degree oven about 20 minutes, stirring often, until lightly browned.

Recipe by: The Oregonian's "Food Day" Posted to MC-Recipe Digest V1 #937 by LBotsko@... on Nov 30, 1997

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