Instructions: Heat oil in a medium skillet over medium- high heat. Add red bell pepper and saute until softened, about 5 minutes. Stir in turkey, apricots, almonds and scallions and keep mixture warm over low heat.

Bring chicken or turkey broth to a boil in a medium saucepan. Slowly stir in couscous. Remove pan from heat, cover and let stand 5 minutes.

Uncover and stir in turkey mixture until evenly distributed. Season with salt and pepper. Serve at once.

Makes 6-8 servings.

*NOTE: To toast almonds place in shallow baking pan and roast uncovered in a 300 degree F oven about 20 minutes, stirring often, until lightly browned.

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