Turkey, Cranberry & Pecan Couscous

By Dglmedia

Ingredients

• 2 cups shredded, cooked turkey meat
• 2 1/2 cups chicken broth, divided
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1 box (10 ounces) couscous
• 1 cup chopped pecans
• 1 cup chopped fresh fennel (about 1/2 bulb)
• 3/4 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 cup minced dried cranberries
• Salt and pepper to taste

Details

Servings 4

Preparation

Step 1

1.In a medium pot, bring 2 cups broth, 1 tablespoon olive oil and salt to a boil.
Stir in couscous; cover.
Remove from heat and let stand 10 minutes.
2.Meanwhile, heat a small, dry skillet.
Add pecans and toast for 5-6 minutes or until fragrant; remove and set aside.
Heat remaining 1 tablespoon olive oil in pan; add fennel and sauté on medium heat until fennel is soft and begins to caramelize.
Stir in turkey and remaining 1/2 cup broth, and bring to a simmer.
Add cumin and cinnamon to couscous; stir.
Stir in turkey, fennel and broth to couscous, along with pecans and dried cranberries.
Season with salt and pepper, and serve.
3.This recipe may be served hot, or dressed with a simple vinaigrette and served cold as a salad.