Recipe: Couscous with Turkey, Apricots and Almonds

Couscous with Turkey, Apricots and Almonds
Makes: 6 servings (about 1-1/3 cups each)

2-1/2 cups Butterball Chicken Broth
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 cups couscous, uncooked
1 tablespoon olive oil
1 large red bell pepper, chopped (about 1 cup)
1-1/2 cups chopped leftover cooked Butterball Turkey
1/2 cup dried apricots, cut into thin strips
1/2 cup slivered almonds, toasted*
8 green onions, thinly sliced (about 1/2 cup)

Combine broth, salt and pepper in medium saucepan. Bring to a boil over medium-high heat. Stir in couscous, cover. Remove from heat. Let stand 5 minutes. Uncover; fluff with fork.

Heat oil in medium skillet over medium-high heat. Add bell pepper; cook and stir 5 minutes, or until bell pepper is tender. Stir in turkey, apricots, almonds and green onions.

Place couscous in a large bowl. Add turkey mixture; mix lightly. Serve immediately.

To toast almonds:
Spread almonds in ungreased pan. Bake in a preheated 350 F oven 5 minutes, stirring occasionally, or until light brown.