Apple-mint couscous salad
4 servings
Ingredients
| Quantity | 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 | |
Directions
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