Apple-mint couscous salad

Yield: 4 servings

Measure Ingredient
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
¼ cup Toasted and shelled pumpkin
Seeds
¼ cup (2 ounces) crumbled feta
Cheese
1 large Pita, toasted and cut into 8
Triangles
2 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

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