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Wolfgang Puck Couscous
From Wolfgang Puck's " Adventures in the Kitchen"
1997

Ingredients
  • 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

    • Directions

    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.





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