Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  couscous -- (10 oz size)*
     1/3           cup  olive oil
  1              large  carrot -- diced fine
  1                     red bell pepper/dice fine
  1                     yellow bell pepper/dice fine
  1                     green bell pepper/dice fine
  1              bunch  fresh chives -- or
  1                cup  chopped green onions -- for garnish
     1/2         pound  dried cherries**

Preparation:

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 the Houston Post, November 10, 1993.

Nutritional Information:

337 Calories (kcal); 18g Total Fat; (48% calories from fat); 6g Protein; 37g Carbohydrate; 0mg Cholesterol; 14mg Sodium