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- Prep Time:
- 30 min
- Inactive Prep Time:
- 0 min
- Cook Time:
- 20 min
- Level:
- 0
- Serves:
- 3 1/2 cups
Ingredients
1 tablespoon plus 1 teaspoon butter, in all1 cup peeled and finely chopped sweet apples
1 tablespoon minced shallots
1 teaspoon minced garlic
3 tablespoons chopped fresh mint, plus extra for garnish
Salt and pepper
1 cup couscous
1 tablespoon olive oil
1 cup chicken stock
2 ounces crumbled feta
Fresh rosemary
Directions
In a saute pan, heat 1 tablespoon of butter. When the butter ismelted, 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.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Uncover and fluff with a fork. Fold in the feta cheese. Season with salt and pepper. Mound the couscous in the center of the platter. Lay the carved lamb over the couscous. Garnish with fresh rosemary and mint.
Copyright 2008 Television Food Network G.P., All Rights Reserved
Printed from FoodNetwork.com on 10/12/2008
© 2008 Scripps Networks, LLC. All Rights Reserved