Yield: 1 servings
|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 tablespoon||olive oil|
|1.00 cup||chicken stock|
|2.00 ounce||crumbled feta cheese|
|1||fresh rosemary; for garnish|
|1||chopped fresh mint; for garnish|
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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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