Apple-Mint Couscous Salad Recipe - Cooking Index
|1 tablespoon||15ml||Unsalted butter - plus|
|1 teaspoon||5ml||Unsalted butter|
|1 cup||146g / 5.1oz||Peeled, finely-chopped sweet apples|
|1 tablespoon||15ml||Minced shallots|
|1 teaspoon||5ml||Minced garlic|
|3 tablespoons||45ml||Chopped fresh mint|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
|1 tablespoon||15ml||Olive oil|
|1 cup||237ml||Chicken stock|
|1/4 cup||27g / 1oz||Toasted, shelled pumpkin seeds|
|1/4 cup||36g / 1.3oz||Crumbled feta cheese - (2 oz)|
|1 cup||237ml||Pita - toasted, and (large) cut in 8 triangles|
|2||Bibb lettuce leaves|
In a large skillet, melt 1 tablespoon of butter over high heat. Add apples, shallots, garlic, mint, salt and pepper to taste, and saute for 2 minutes. Add the couscous and olive oil and saute, stirring, for 1 minute. Now stir in the chicken stock and bring to a boil, stirring for 2 minutes. Reduce heat to medium and cook for 1 minute. Stir in remaining butter and turn off the heat. Cover and allow to sit for 2 minutes. Uncover and allow to cool to room temperature.
When cool, fluff with a fork and fold in the pumpkin seeds and feta cheese, add salt and pepper to taste. Serve with toasted pita triangles, on a bed of crisp bibb lettuce.
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2196 broadcast 08-14-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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