Apple-Mint Couscous Salad

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

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