Yield: 4 servings
|1 tablespoon||Plus 1 teaspoon unsalted|
|1 cup||Peeled and finely chopped|
|1 tablespoon||Minced shallots|
|1 teaspoon||Minced garlic|
|3 tablespoons||Chopped fresh mint|
|Salt and pepper|
|1 tablespoon||Olive oil|
|1 cup||Chicken stock|
|¼ cup||Toasted and shelled pumpkin|
|¼ cup||(2 ounces) crumbled feta|
|1 large||Pita, toasted and cut into 8|
|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