LOCATION: Recipes >> Pasta >> CURRY COUSCOUS
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CURRY COUSCOUS
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The Record, May 24, 1995
1 pound ground turkey
1/2 cup chopped shallots
1/4 cup chopped pecans
1/2 teaspoon curry powder
1 clove garlic
2 1/2 cups water
2 tablespoons butter
1 tablespoon chopped parsley
1/4 teaspoon salt
1 1/2 cups instant couscous.
Cook turkey and shallots in a 10-inch skillet until turkey is no
longer pink. Drain. Stir in pecans, curry, and garlic. Stir in water,
butter, parsley, and salt. Heat to boiling. Stir in couscous; remove
from heat. Cover and let stand 5 minutes or until liquid is absorbed.
Fluff with a fork.
Servings: 4.
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