| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gma3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
tb |
Unsalted butter; (1/2 ounce) |
| 1 |
c |
Fine mirepoix |
| 1 |
tb |
Minced garlic; (4 or 5 cloves) |
| 3 |
c |
Couscous; (the quick kind) |
| 3 |
c |
Chicken Stock; heated |
| 1/4 |
c |
Chopped fresh mint |
|
|
Salt |
|
|
Freshly ground white pepper |
INSTRUCTIONS
1. In a large saucepan or a wok, heat the olive oil and butter. Sweat
the mirepoix and the garlic for 2 or 3 minutes. Add the couscous and
coat well. Pour in the stock and cook for 2 minutes, stirring
occasionally. Stir in the mint and mix thoroughly. Season with salt
and pepper to taste and keep warm.
Serves 8.
To prepare ahead
Through step 1, about 1 hour before serving, keeping warm until
needed.
Converted by MC_Buster.
NOTES : From Wolfgang Puck's " Adventures in the Kitchen"
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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