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Curried Turkey and Couscous - meat

Posted by : Ruth Heiges

I am thoroughly enjoying Louise Fiszer's columns, alternate weeks, in the Jewish
Bulletin of Northern California.

She writes: "If once-trendy polenta or pasta has appeared too often on your
dinner party or luncheon menus, it's time to find a delicious and versatile
substitute.

"What's new and on the cutting edge of today's fashionable cuisine? Couscous!
The very word evokes the dramatic and exotic, yet it is only ground semolina
made from hard wheat and it may be classified as a sort of pasta and used as
such.

"Of course, couscous is not really new at all. It has been a staple food of
North Africa for centuries. However, it once took special equipment and a lot of
preparation time."

She goes on to write about quick-cooking couscous, both tiny-grained and what
she says "is an even more glamorous version available today that has turned the
heads of star chefs."

For a change, I don't have to long for what's on the shelves in the US. It turns
out this new gourmet treat <g> is Israeli couscous; even being called "pearl
pasta" on "upscale restaurant menus."

She writes: "This couscous is larger grained, resembling pearls. When cooked, it
yields a most unusual, palate-pleasing texture. Both types of couscous may be
used interchangeably in the following ..."

Ruth

CURRIED TURKEY AND COUSCOUS
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Serves 6

Curried turkey:
~~~~~~~~~~~~~~~
3 Tablespoons oil
1 small onion, chopped
1 clove garlic, minced
1 jalapeņo pepper, seeded and chopped
1 celery stalk, chopped
1 red bell pepper, chopped
1 golden delicious apple, chopped
3 Tbs. flour
1 to 2 Tablespoons curry powder
2 Roma tomatoes, seeded and chopped
6 turkey cutlets cut into strips
1-1/2 cups chicken stock
salt and pepper

Couscous: 
~~~~~~~~~
1/4 teaspoon saffron
1/4 teaspoon cinnamon
1 package quick-cooking couscous
3 green onions, chopped
1/2 cup dried pitted cherries
1/2 cup cilantro leaves for garnish

In large skillet heat oil. Cook onion, garlic, peppers, celery and apple until
soft. Stir in flour and curry powder and cook about 2 minutes.

Add tomatoes and turkey and cook another 2 minutes. Pour in chicken stock and
simmer about 8 minutes. Liquid will have thickened slightly.

Add saffron and cinnamon to cooking water for couscous. Stir in onions and
cherries while couscous is still hot and let stand about 10 minutes, covered.
Place couscous in large shallow serving bowl and spoon curried turkey mixture
over it. Garnish with cilantro.

www.jewishsf.com/jb/cook.htm
March 5, 1999
(c) 1999, San Francisco Jewish Community Publications Inc., dba Jewish Bulletin
of Northern California.

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