| 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
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