1 tbsp olive oil
1 tbsp butter
1 onion or 2 shallots
1 carrot, large
2 stalks celery
1 clove garlic
4 sprigs thyme or ½ tsp dried thyme
1.5 litre /6 cups turkey or chicken stock
75 g / ½ cup giant/pearl couscous
250 g /2 cups cooked turkey or chicken
2 bay leaves
salt and pepper to taste
1 tbsp parsley, chopped
Saute chopped onion, celery, carrots and a clove of garlic with thyme leaves in oil and butter over low heat for 5 minutes. Add turkey or chicken stock, cooked turkey, bay leaves and bring to a boil. Season with salt and pepper. Add the giant couscous or noodles and cook for 10 minutes over medium heat until the couscous is tender. Sprinkle with chopped parsley and serve.
Notes: Homemade or ready made turkey or chicken stock is suitable. You can use noodles instead of Israeli couscous
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The Kissel-Kestner Family Cookbook
No FicciónA cookbook full of generations of recipes from grandmothers, aunts, parents, and extended family. These recipes have been around for a long time and some of them are brand new. I'm on the journey to learn how to cook most of my family's history of r...
