Copied By: LEHEY_GREG @ESSG (Greg Lehey)
   SENT: 91-05-29  20:47
   FROM: STEWARD_HEIDI @PRUNE
     TO: DL.COSIG @ESSG
SUBJECT: COSIG: Moroccan Menu (turkey, couscous and salad)

Here's a "Moroccan" Menu from "30-Minute Meals" by the California
Culinary Academy (excellent book!)  A word about the structure of
these recipes: "30-Minute Meals" always includes a Cooking Plan
alongside the recipes.  It shows how to prepare all of the recipes at
once, with time-saving steps.  I am including that last, with the
recipes first (you can skip the cooking plan and just do the
recipes if you want).

Moroccan Turkey Saute

2 Tbs    olive oil
1        turkey breast (1 to 1.5 lbs) cut into 1-inch pieces
1/2 cup  chopped green onion
half     a red or green pepper, seeded and sliced (optional)
2 cloves garlic, minced or pressed
1/2 lb   mushrooms, sliced (20 medium)
1 cup    chicken broth
1/2 cup  raisins
1-2 Tbs  brown sugar or honey
1 tsp    EACH cinnamon, allspice and salt
1.5 tsp  ground cumin
         Mint (for garnish)

1. In a large frying pan, heat oil.  Add turkey, onion, pepper (if
used), garlic, and mushrooms.  Saute over high heat 8 to 10 minutes.

2. Add broth, raisins, sugar, and spices and heat through (about 8
minutes).  Serve alongside couscous garnished with mint.


Couscous

3 cups chicken broth
2 cups quick-cooking couscous

1. Bring broth to a boil and add couscous.
2. Immediately remove from heat, cover, and let stand 5 minutes.
Fluff with a fork before serving.


Mediterranean Green Bean Salad with Tomatoes

1 lb    green beans, trimmed
1 cup   plain yogurt
1.5 tsp ground cumin
2 large tomatoes sliced

1. Over boiling water steam beans until tender-crisp (10 - 12
minutes).  Place in freezer to cool quickly.  Toss occasionally to
cool evenly.

2. Meanwhile, in a small bowl mix yogurt and cumin.

3. To serve, mound beans in center of platter and surround with a ring
of tomatoes.  Top with dressing.


Cooking Plan:

1. Assemble all ingredients and cooking equipment.
2. Heat water for steaming: clean beans. (Trim ends 3 or 4 at a time
for speed.)  Place beans in steamer.
3. Cut up turkey and chop onion, garlic, and mushrooms.
4. Begin turkey saute.
5. Mix dressing for beans.
6. Add remaining ingredients to turkey.
7. Heat broth for couscous.
8. Slice tomatoes and place condiments in bowls.
9. Add couscous to broth; remove from heat.
10. Assemble bean salad.

To Serve:
Fluff couscous.  Accompany turkey and salad with small bowls of grated
coconut toasted almonds, raisins, chutney and lemon wedges.