Apple-Mint Couscous Salad (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
1 tablespoon plus 1 teaspoon unsalted butter |
1 cup peeled and finely chopped sweet apples |
1 tablespoon minced shallots |
1 teaspoon minced garlic |
3 tablespoons chopped fresh mint |
salt and pepper |
1 cup couscous |
1 tablespoon 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:
1. 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.
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