Couscous with Turkey, Apricots and Almonds
Leftover turkey, apricots and crunchy almonds compliment the couscous in this easy to prepare recipe.
2 1/2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cups couscous, uncooked
1 tablespoon olive oil
1 large (about 1 cup) red bell pepper, chopped
1 1/2 cups chopped leftover cooked Butterball® Turkey
1/2 cup dried apricots, cut into thin strips
1/2 cup slivered almonds, toasted*
8 (about 1/2 cup) green onions, thinly sliced
- Combine broth, salt and pepper in medium saucepan. Bring to a boil over medium-high heat. Stir in couscous, cover. Remove from heat. Let stand 5 minutes. Uncover; fluff with fork.
- Heat oil in medium skillet over medium-high heat. Add bell pepper; cook and stir 5 minutes, or until bell pepper is tender. Stir in turkey, apricots, almonds and green onions.
- Place couscous in a large bowl. Add turkey mixture; mix lightly. Serve immediately.
Makes 6 servings.
Tip: To toast almonds: Spread almonds in ungreased pan. Bake in a preheated 350°F (175°C) oven 5 minutes, stirring occasionally, or until light brown.
Recipe provided courtesy of Butterball, LLC.