Preparation:
Prepare the couscous according to package directions, substituting chicken broth or stock for the water.
In the olive oil, saute the carrots, peppers and chives for about 3 minutes. Toss with the cooked couscous, dried cherries, salt and pepper. Be careful not to over mix.
Keep warm and arrange on the same platter as the cooked turkey.
* Couscous is pellet-sized pasta, available in 10-ounce boxes.
** If dried cherries are not available, raisins can be substituted.
Recipe from Chef Jerry Nottage of the Houston Medallion Hotel, published in the Houston Post, November 10, 1993. |
