Roast Turkey with Couscous and Red Currant Sauce

Roast turkey breast according to package directions. Cut breast into slices, allowing 8 ounces per serving.

Bring 1 quart of broth, butter, and salt to a boil. Add couscous; stir until boiling again; cover and remove from heat. Let stand 5 minutes.

Stir apricots, pistachios, mint, and chile pepper into the couscous. Add 1-1/4 cups of broth to moisten slightly. Place in baking pan, cover and bake in 350 degree Fahrenheit oven for 30 minutes. Keep warm.

For red currant sauce, bring jelly, port, 1 cup broth, lemon juice, and dry mustard to a boil. Reduce heat to simmer, add currants, and cook for 10 minutes. Mix arrowroot with 2 tablespoons water and add to sauce. Simmer 5 minutes longer until thickened slightly. Keep warm.

Spoon 4 ounces (1/2 cup) couscous onto each serving plate. Rest the warm turkey slices atop the couscous and ladle 1 ounce of sauce over the turkey slices.