Wolfgan Puck's Couscous
- 2 tb Olive oil
- 1 tb (1/2 ounce) unsalted butter
- 1 c Fine mirepoix
- 1 tb (4 or 5 cloves) minced
- -garlic
- 3 c Couscous; (the quick kind)
- 3 c Chicken Stock; heated
- 1/4 c Chopped fresh mint
- Salt
- Freshly ground white pepper
1. In a large saucepan or a wok, heat the olive oil and butter. Sweat the
mirepoix and the garlic for 2 or 3 minutes. Add the couscous and coat well.
Pour in the stock and cook for 2 minutes, stirring occasionally. Stir in
the mint and mix thoroughly. Season with salt and pepper to taste and keep
warm.
Serves 8.
To prepare ahead: Through step 1, about 1 hour before serving, keeping warm
until needed.
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA
Single recipes $3 / Yearly $14.95
Air date on GMA 2/16/98
Busted by Barb ob 2/21/98
Recipe by: Adventures in the Kitchen
Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 22,
1998
mirepoix and the garlic for 2 or 3 minutes. Add the couscous and coat well.
Pour in the stock and cook for 2 minutes, stirring occasionally. Stir in
the mint and mix thoroughly. Season with salt and pepper to taste and keep
warm.
Serves 8.
To prepare ahead: Through step 1, about 1 hour before serving, keeping warm
until needed.
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA
Single recipes $3 / Yearly $14.95
Air date on GMA 2/16/98
Busted by Barb ob 2/21/98
Recipe by: Adventures in the Kitchen
Posted to MC-Recipe Digest by "abprice@wf.net"
1998
