- Rating:
- Servings:
- 3
- Difficulty:
- Total Time:
- Recipe By:
- Emeril Lagasse
Ingredients
- 1 1/2 tablespoon Butter
- 1 cup Organic Apples (sweet) peeled and finely chopped
- 1 tablespoon Shallots minced
- 1 teaspoon Minced Garlic
- 2 tablespoons Mint (fresh) chopped plut extra for garnish
- Salt and Pepper
- 1 cup Couscous with Roasted Garlic
- 1 tablespoon Olive Oil
- 1 cup Stock
- 2 ounces Feta Cheese crumbled
- Rosemary (fresh) for garnish
Directions
In a sauté pan heat 1 tablespoon of butter. When the butter is melted, add the apples, shallots, garlic, and mint.
Sauté for 2 minutes. Add the couscous and olive oil, and sauté 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.
Mound the couscous on a platter and garnish with fresh rosemary and mint.
