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| 1 Packung | Couscous (10 oz size)* |
| 1/3 Tasse | olive oil |
| 1 gross | Carrot, diced fine |
| 1 | Red Bell Pepper/Dice Fine |
| 1 | Yellow Bell Pepper/Dice Fine |
| 1 | Green Bell Pepper/Dice Fine |
| 1 Bund | Fresh chives, or |
| 1 Tasse | Chopped green onions, for garnish |
| 1/2 x ca. 450 g | Dried cherries** |
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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
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