Apple-mint Couscous Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Plus 1 teaspoon unsalted,
Butter,
1 cup: Peeled and finely chopped,
Sweet apples,
1 tbsp: Minced shallots,
1 tsp: Minced garlic,
3 tbsp: Chopped fresh mint,
Salt and pepper,
1 cup: Couscous,
1 tbsp: Olive oil,
1 cup: Chicken stock,
1/4 cup: Toasted and shelled pumpkin,
Seeds,
1/4 cup: , (2 ounces) crumbled feta
Cheese,
1 large: Pita, toasted and cut into 8
Triangles,
2 Leaves: of bibb lettuce,
Directions:
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.
Yield: 3 1/2 cups
ESSENCE OF EMERIL SHOW #EE2196
Source from luhu.jp
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.
Yield: 3 1/2 cups
ESSENCE OF EMERIL SHOW #EE2196
Source from luhu.jp
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