Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Couscous (10 oz size)* 1 ea Green Bell Pepper/Dice Fine
1/3 c Olive oil 1 bn Fresh chives, or
1 lg Carrot, diced fine 1 c Chopped green onions, for
1 ea Red Bell Pepper/Dice Fine -garnish
1 ea Yellow Bell Pepper/Dice Fine 1/2 lb Dried cherries**

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.

Serves 4

* 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.

Typed by Larry Bibich. Converted by MMCONV vers. 1.40 ---

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