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
- 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