Apple-Mint Couscous Salad

1. 1

   In a large skillet, melt 1 tablespoon of butter over high heat.

2. 2

   Add apples, shallots, garlic, mint, salt and pepper to taste, and saute for 2 minutes.

3. 3

   Add the couscous and olive oil and saute, stirring, for 1 minute.

4. 4

   Now stir in the chicken stock and bring to a boil, stirring for 2 minutes.

5. 5

   Reduce heat to medium and cook for 1 minute.

6. 6

   Stir in remaining butter and turn off the heat.

7. 7

   Cover and allow to sit for 2 minutes.

8. 8

   Uncover and allow to cool to room temperature.

9. 9

   When cool, fluff with a fork and fold in the pumpkin seeds and feta cheese, add salt and pepper to taste.

10. 10

    Serve with toasted pita triangles, on a bed of crisp bibb lettuce.

* Per serving · 4 servings · Values may vary.

No additional tips available.