Apple-Mint Couscous Salad

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter - plus
1 teaspoon	5ml	Unsalted butter
1 cup	146g / 5.1oz	Peeled, finely-chopped sweet apples
1 tablespoon	15ml	Minced shallots
1 teaspoon	5ml	Minced garlic
3 tablespoons	45ml	Chopped fresh mint
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Couscous
1 tablespoon	15ml	Olive oil
1 cup	237ml	Chicken stock
1/4 cup	27g / 1oz	Toasted, shelled pumpkin seeds
1/4 cup	36g / 1.3oz	Crumbled feta cheese - (2 oz)
1 cup	237ml	Pita - toasted, and (large) cut in 8 triangles
2		Bibb lettuce leaves

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2196 broadcast 08-14-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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