Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Plus 1 teaspoon unsalted |
\N \N | Butter |
1 cup | Peeled and finely chopped |
\N \N | Sweet apples |
1 tablespoon | Minced shallots |
1 teaspoon | Minced garlic |
3 tablespoons | Chopped fresh mint |
\N \N | Salt and pepper |
1 cup | Couscous |
1 tablespoon | Olive oil |
1 cup | Chicken stock |
¼ cup | Toasted and shelled pumpkin |
\N \N | Seeds |
¼ cup | (2 ounces) crumbled feta |
\N \N | Cheese |
1 large | Pita, toasted and cut into 8 |
\N \N | Triangles |
2 \N | Leaves of bibb lettuce |
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: 3½ cups
ESSENCE OF EMERIL SHOW #EE2196