by Julia Frey of Vikalinka

Ingredients: (Serves 6) Prep Time 10 mins. Cook Time 25 mins.

  • 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 1/2 tsp dried thyme
  • 1½ litres / 6 cups turkey or chicken stock
  • 75g / 1/2 cup giant/pearl couscous
  • 250g / 2 cups cooked turkey or chicken
  • 2 bay leaves
  • salt and pepper to taste
  • 1 tbsp parsley chopped

Instructions

  1. Saute chopped onion, celery, carrots and a clove of garlic with thyme leaves in oil and butter over low heat for 5 minutes.
  2. Add turkey or chicken stock, cooked turkey, bay leaves and bring to a boil. Season with salt and pepper.
  3. 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.

Note:

You can use homemade or ready-made turkey or chicken stock, and you can use noodles instead of Israeli couscous

Calories: 142kcal, Carbohydrates: 13g, Protein: 9g, Fat: 6g, Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 458mg Potassium: 181mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1919IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg