1 can (21 oz.) apple pie filling or topping
1  box (5.7 oz.) couscous with Mediterranean curry mix**
1 1/2 lbs. lean ground turkey
1/2 cup chopped green onions
1 egg
3/4 tsp. salt
Pepper to taste
1/3 cup water
2  tbsp. oil
1  tbsp. butter or margarine
3  cups (about 1 lb.) peeled butternut squash, cut into 1" cubes
1  cup (14.5 oz.) chicken broth
Minced parsley or mint for garnish

DIRECTIONS

ISet aside about 2 tsp. of the spice mixture from the couscous seasoning packet.

In a large bowl, mix together couscous, remaining seasonings from packet, ground turkey, onions, egg, salt, pepper and water. Form into 36 small meatballs.

In large Dutch oven, heat oil and butter. Using medium-high heat, brown meatballs (in two batches, if necessary). Use slotted spoon to remove meatballs to a plate.

Add squash cubes to pan. Sprinkle with reserved seasoning mix. Sauté squash for 1-2 minutes or until tender, scraping up browned bits in pan. Reduce heat to low, return meatballs to pan and add broth and apple fruit filling.

Cover pan and simmer gently for 30-35 minutes, or until squash is tender and meatballs are thoroughly cooked.

Remove cover and continue to simmer for 3-4 minutes or until sauce is slightly thickened. Transfer to large bowl and garnish with parsley or mint before serving.

**If packaged mix is unavailable, substitute ¾ cup plain couscous. For seasoning , combine 1 tbsp. curry powder, ¼ tsp. salt, ¼ tsp. garlic powder and ¼ tsp. turmeric. Reserve 2 tsp. and follow instructions as written.

Makes 4-6 servings