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
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.