This great side dish/salad goes perfectly with lamb, but works well with just about any meal. Couscous is probably best known as a Moroccan/North African staple, but is gaining popularity with all types of cooking. This version goes well with meat or fish, or as part of a vegetarian meal.

Ingredients

• 2 Tbsp plus 2 tsp. butter
• 2 cups peeled and finely chopped apples (I prefer Fuji)
• 2 Tbsp minced shallots
• 2 tsp minced garlic
• 6 Tbsp chopped fresh mint, plus a bit extra for garnish
• 1 box plain couscous (or 2 cups bulk couscous, found in many health food markets)
• 2 Tbsp olive oil
• 2 cups chicken stock (or use vegetable stock to make it vegetarian)
• 4 ounces crumpled feta cheese
• Salt and pepper to taste
• Fresh rosemary (as a garnish)

Preparation

Heat 2 Tbsp of the butter in a saute pan. Add the apples, shallots, garlic, and mint. Saute over medium-low heat 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 heat to medium-low and cook for 1 minute. Stir in the remaining butter, remove from heat, cover and let sit 2 minutes.

Fold in the crumpled feta. Season with salt and pepper, to taste. Garnish with fresh rosemary and mint. Serve.