Categories: Pasta, Misc. 
      Yield: 4 servings 
  
      1 pk Couscous (10 oz size)*              1 ea Green Bell Pepper/Dice Fine 
    1/3 c  Olive oil                           1 bn Fresh chives, or 
      1 lg Carrot, diced fine                  1 c  Chopped green onions, for 
      1 ea Red Bell Pepper/Dice Fine                -garnish 
      1 ea Yellow Bell Pepper/Dice Fine      1/2 lb Dried cherries** 
  
     Prepare the couscous according to package directions, substituting 
  chicken broth or stock for the water. 
   
     In the olive oil, saute the carrots, peppers and chives for about 3 
  minutes.  Toss with the cooked couscous, dried cherries, salt and pepper. 
  Be careful not to over mix. 
   
  Keep warm and arrange on the same platter as the cooked turkey. 
   
  Serves 4 
   
  * Couscous is pellet-sized pasta, available in 10-ounce boxes. 
   
  ** If dried cherries are not available, raisins can be substituted. 
   
  Recipe from Chef Jerry Nottage of the Houston Medallion Hotel, published in 
  the Houston Post, November 10, 1993. 
   
  Typed by Larry Bibich. Submitted By LARRY BIBICH On WED, 11-10-93 (20:34)