Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Couscous 2 Carrots; peeled and grated
3/4 c Dried currants 1 bn Green onions; trimmed
1/4 c Wine vinegar -- finely chopped
3 tb Soy sauce -- (about 1/2 cup)
1 tb Olive oil 1 To 2 cups cooked turkey
1 Garlic clove -- chopped or shredded
-- peeled and minced

Bring 2 1/2 cups water to a boil. Add couscous and currants. Turn
off heat, cover and set aside 5 minutes. Meanwhile, beat vinegar,
soy sauce, olive oil and garlic in a medium bowl. Grate carrots and
add them. Chop onions and add them. Add turkey. Add couscous and
stir to blend well.

Serve warm, at room temperature, or cold. Keeps well refrigerated and
travels well in lunch bags or to picnics.

Yield: 4 servings as a main dish, more as a side dish. If serving as
a main dish, serve with whole-grain rolls. If you serve this
chilled, try heaping it on a bed of leafy green lettuce.

From Food Editor Sarah Fritschner's 11/25/92 "Fast Lane" column called
"Waste Not Tomorrow's Turkey" in "The (Louisville, KY)
Courier-Journal." Pg. C8. Typed for you by Cathy Harned.
Submitted By CATHY HARNED On 12-01-94

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