Couscous Salad With Turkey, Apricots And Almonds

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1		Red bell pepper - seeded and diced
1 1/2 cups	219g / 7.7oz	Coarsely chopped cooked turkey
1/2 cup	118ml	Dried apricots - slivered
1/2 cup	46g / 1.6oz	Slivered almonds - lightly toasted*
1		Fresh green onions - trimmed, thinly sliced
2 1/2 cups	592ml	Chicken or turkey broth
2 cups	474ml	Plain uncooked couscous
		Salt and freshly ground pepper

Recipe Instructions

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.

Source:
The Oregonian's "Food Day"

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