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See below ingredients and instructions 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 ---
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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