recipes
Couscous with Turkey, Apricots and Almonds
Leftover turkey, apricots and crunchy almonds compliment the couscous in this easy to prepare recipe
- Servings
- cook method
- prep
- cook
- ready
- 6
- Saute
- 30 minutes
- 20 - 30 minutes
- Less than 1 hour
Ingredients
- 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
- Directions
- Nutrition Info
- Serving Suggestions
-
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.
