Apple mint couscous
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | butter |
| 1.00 | cup | peeled; finely-chopped sweet appl |
| 1.00 | tablespoon | minced shallots |
| 1.00 | teaspoon | minced garlic |
| 3.00 | tablespoon | chopped fresh mint |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | cup | couscous |
| 1.00 | tablespoon | olive oil |
| 1.00 | cup | chicken stock |
| 1.00 | teaspoon | butter |
| 2.00 | ounce | crumbled feta cheese |
| 1 | fresh rosemary; for garnish | |
| 1 | chopped fresh mint; for garnish | |
Directions
In a saute pan, heat 1 tablespoon of butter. When the butter is melted, add the apples, shallots,garlic and mint. Saute for 2 minutes. Add the couscous and olive oil and saute for 1 minute. Stir in the stock and bring to a boil, stirring for 2 minutes. Reduce the heat and cook for 1 minute. Stir in the remaining butter and remove from the heat. Cover and allow to sit for 2 minutes. Uncover and fluff with a fork. Fold in the feta cheese. Season with salt and pepper. Garnish with fresh rosemary and mint. This recipe yields 3½ cups.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2278 broadcast 03-26-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-26-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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