Curry couscous
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground turkey |
| ½ | cup | Chopped shallots |
| ¼ | cup | Chopped pecans |
| ½ | teaspoon | Curry powder |
| 1 | Clove garlic | |
| 2½ | cup | Water |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Chopped parsley |
| ¼ | teaspoon | Salt |
| 1½ | cup | Instant couscous. |
Directions
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.
Servings: 4.
Posted to rec.food.recipes by christi@... (Christi Wilson) on 1995g, .
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