| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Essnce01 | 1 | servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1 | c | Peeled; finely-chopped sweet apples |
| 1 | tb | Minced shallots |
| 1 | ts | Minced garlic |
| 3 | tb | Chopped fresh mint |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Couscous |
| 1 | tb | Olive oil |
| 1 | c | Chicken stock |
| 1 | ts | Butter |
| 2 | oz | Crumbled feta cheese |
| Fresh rosemary; for garnish | ||
| Chopped fresh mint; for garnish |
INSTRUCTIONS
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 3 1/2 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-26-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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