Leftover Turkey and Couscous
2 tablespoons olive oil
1 Japanese eggplant, cut into small dice
1 garlic clove, minced
1 small red onion, thinly sliced
1/8 teaspoon ground cumin
1/8 teaspoon crushed dried red pepper flakes
2 cups chicken broth
1 cup toasted couscous (Israeli couscous)
2 cups cooked shredded turkey
1/4 cup pitted sliced Greek green olives
Salt and fresh-ground black
pepper, to taste
1 tablespoon minced cilantro
Heat oil in large deep skillet. Add eggplant, garlic and onions and cook over medium-high heat 5 minutes or until vegetables are tender, stirring occasionally. Stir in cumin and red pepper flakes and cook 30 seconds. Add broth and bring to a boil. Stir in couscous and turkey. Reduce heat, cover and simmer 5 to 10 minutes or until couscous is tender and broth is absorbed. Stir in olives. Taste and season with salt and pepper. Sprinkle with cilantro. Makes 2
servings.
Per serving: 775 calories, 32 percent calories from fat, 27 grams total fat, 5 grams saturated fat, 112 milligrams cholesterol, 85 grams carbohydrates, 19 grams total fiber, 8 grams total sugars, 66 grams net carbs, 55 grams protein, 1402 milligrams sodium.
Adapted from Bev Bennett of Tribune Media Services, a division of Tribune Co.
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Couscous Recipes