Apple-Mint Couscous Salad

• 1 tablespoon plus 1 teaspoon unsalted butter
• 1 cup peeled and finely chopped sweet apples
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 3 tablespoons chopped fresh mint
• Salt and pepper
• 1 cup couscous
• 1 tablespoon olive oil
• 1 cup chicken stock
• 1/4 cup toasted and shelled pumpkin seeds
• 1/4 cup (2 ounces) crumbled feta cheese
• 1 large pita, toasted and cut into 8 triangles
• 2 leaves of bibb lettuce

1. In a large skillet, melt 1 tablespoon of butter over high heat.
2. Add apples, shallots, garlic, mint, salt and pepper to taste, and saute for 2 minutes.
3. Add the couscous and olive oil and saute, stirring, for 1 minute.
4. Now stir in the chicken stock and bring to a boil, stirring for 2 minutes.
5. Reduce heat to medium and cook for 1 minute.
6. Stir in remaining butter and turn off the heat.
7. Cover and allow to sit for 2 minutes.
8. Uncover and allow to cool to room temperature.
9. When cool, fluff with a fork and fold in the pumpkin seeds and feta cheese, add salt and pepper to taste.
10. Serve with toasted pita triangles, on a bed of crisp bibb lettuce.

unsalted butter, sweet apples, shallots, garlic, fresh mint, salt, couscous, olive oil, chicken stock, pumpkin seeds, feta cheese, pita, bibb lettuce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/apple-mint-couscous-salad-recipe.html (may not work)