Dried Cherry Couscous

Course : Couscous
Serves: 4
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10 ounces couscous
1/3 cup olive oil
1 large carrot diced fine
1 medium red bell pepper dice fine
1 medium yellow bell pepper dice fine
1 medium green bell pepper dice fine
1 bunch fresh chives -- or
1 cup chopped green onions -- for garnish
1/2 pound dried cherries

Preparation / Directions:

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.


Nutritional Information:

337 Calories (kcal); 18g Total Fat; (48% calories from fat); 6g Protein; 37g Carbohydrate; 0mg Cholesterol; 14mg Sodium

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