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Holiday leftovers recipe: Herbed Turkey with Couscous and Vegetables

Want to make those Thanksgiving leftovers into something special?

Try this great recipe from Via Christi chef Livia Salazar. You can easily modify it with vegetables of your choice — leftovers, canned, frozen or fresh.

(Visit your grocer’s salad bar for ingredients you don’t often have on hand, such as celery, red pepper or green onion.) 

Herbed Turkey with Couscous and Vegetables

Serves: 4

  • 1 pound (or 4-5 average servings) cooked turkey
  • 2 tablespoons olive oil or vegetable oil
  • ½ cup chopped fresh green onions or frozen chopped white onion
  • 3 garlic cloves, minced (fresh or jarred)
  • 2 tablespoons fresh chopped tarragon
  • ½ cup diced fresh celery (optional)
  • 1-2 cups leftover plain vegetables( green beans, broccoli, peas or carrots)
  • 1 fresh red pepper, diced (optional)
  • 1 can (16 oz) diced tomatoes, low salt, or 1 cup fresh diced tomatoes
  • ¼ cup dry white wine
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup quick cooking or instant couscous

Cut turkey into small pieces.

Heat oil in a large cooking pan, add turkey and brown, then set aside.

Add garlic, onion, celery, leftover vegetables and sauté for 30 seconds. Add red peppers, tomatoes, wine, 1 cup of broth and cook for 5 minutes. Add the cooked turkey, cover and simmer for 20-30 minutes on low heat.

While the turkey/vegetable mixture is simmering, bring remaining broth (1 cup) and a splash of oil to boil in a sauce pan.

Add couscous, stir well, cover and remove sauce pan from heat.

Let couscous stand for 5 minutes, then fluff couscous with fork.

Serve turkey and vegetable mixture over couscous. 

NUTRITIONAL INFORMATION: about 400 calories per serving

About Judy Conkling

Judy Conkling is a Wichita writer and editor with a deep interest in all things related to healthy living.