Couscous
-
- 2 tablespoons olive oil
- 1 tablespoon (1/2 ounce) unsalted butter
- 1 cup fine mirepoix
- 1 tablespoon (4 or 5 cloves) minced garlic
- 3 cups couscous (the quick kind)
- 3 cups chicken stock, heated
- 1/4 cup chopped fresh mint
- Salt
- Freshly ground white pepper
- 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.
From "Wolfgang Puck's Adventures in the Kitchen" by Wolfgang Puck
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