Couscous Soup with Seven Vegetables-Martha Stewart Living
INGREDIENTS:
1 tb Olive oil
1 Red bell pepper; seeded and
-diced
1 1/2 c Coarsely chopped cooked
-turkey
1/2 c Dried apricots; slivered
1/2 c Slivered almonds; lightly
-toasted*
1 bn Fresh green onions; trimmed,
-thinly sliced
2 1/2 c Chicken or turkey broth
2 c Plain uncooked couscous
Salt and freshly ground
-pepper
1 tb Olive oil
1 Red bell pepper; seeded and
-diced
1 1/2 c Coarsely chopped cooked
-turkey
1/2 c Dried apricots; slivered
1/2 c Slivered almonds; lightly
-toasted*
1 bn Fresh green onions; trimmed,
-thinly sliced
2 1/2 c Chicken or turkey broth
2 c Plain uncooked couscous
Salt and freshly ground
-pepper
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.
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.