Recipe courtesy of Gourmet Magazine
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45 min
20 min
25 min
about 52 hors d'oeuvres



In a small saucepan bring 1 cup water to a boil with 1 tablespoon oil, salt to taste, and tumeric. Stir in the couscous, cover and let stand for 5 minutes. Stir in the remaining 2 tablespoons oil, the lime juice, the jalapeno, the scallion, the orange juice, the cilantro, salt and pepper to taste. Allow the mixture to cool to room temperature. Press about 2 tablespoons of the couscous mixture in the palm of one hand, forming a log, and arrange it across a short end of 1 turkey slice. Arrange 1 avocado slice and 1 pepper strip along each side of the log and roll up the couscous, avocado, bell pepper tightly in the turkey. With a sharp knife cut the roll into 1-inch lengths, trimming the ends. Make rolls with the remaining turkey, couscous mixture, avocado and pepper strips in the same manner. The rolls may be prepared 8 hours in advance and kept wrapped in plastic wrap and chilled.;

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