Recipe: Turkey and Cranberry Couscous (using cooked turkey, apples and pecans)

TURKEY AND CRANBERRY COUSCOUS

"Think of this as turkey inside out. It's a main-dish dressing you make in the pan in 5 minutes, then add turkey for a meal-in-one. Whether you are using yesterday's leftover turkey or smoked turkey from the deli, you'll get the flavors of Thanksgiving all in one pan in only 15 minutes. It's colorful, it's flavorful, it's home.

Make this the day before, cover, and refrigerate it until serving time. Reheat it on the stovetop to warm it."

2 cups chicken broth
1 (10 ounce) package couscous, uncooked
1/2 cup dried cranberries
2 stalks celery with leaves, finely chopped
1/2 cup pecan pieces
1 cup cooked turkey meat, cut into bite-size chunks
2 green onions with tops, minced
1 large Braeburn apple (or other crisp, sweet variety) cored and chopped

FOR THE DRESSING:
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
2 teaspoons Dijon-style mustard
1 teaspoon sugar
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon kosher salt

In a 10-inch skillet, heat the broth to boiling, then sprinkle in the couscous and add the cranberries. Cover and let stand for 5 minutes off the heat.

Meanwhile, in a bowl, combine the celery, pecans, turkey, onions, and apple.

In a jar, combine the dressing ingredients, cover, and shake to mix.

Fluff the couscous with a fork and add the turkey mixture. Toss to mix, then sprinkle with the dressing.

Serve warm or at room temperature.

Makes 6 servings
Source: Stylish One-Dish Dinners by Linda West Eckhardt, Katherine West Defoyd