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Curry Couscous

1 lb Ground turkey
1/2 c Chopped shallots
1/4 c Chopped pecans
1/2 ts Curry powder
1 Clove garlic 2 1/2 c Water
2 tb Butter
1 tb Chopped parsley
1/4 ts Salt
1 1/2 c Instant couscous.


Cook turkey and shallots in a 10-inch skillet until turkey is no longer pink. Drain. Stir in pecans, curry, and garlic. Stir in water, butter, parsley, and salt. Heat to boiling. Stir in couscous; remove from heat. Cover and let stand 5 minutes or until liquid is absorbed. Fluff with a fork.


Servings: 4.


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