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CouscousFrom Wolfgang Puck's " Adventures in the Kitchen" 1997 Ingredients 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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 More Recipes from Wolfgang Puck  Trattoria del LupoPotato Spinach SoupSachertorteApple TartCreamy Mashed Potatoes with Brown OnionsMushrooms with Fine HerbsSweet Potato CrispPumpkin Pie with Cranberry MarmaladeChinois Classic Chicken SaladApricot or Peach MelbaPoached Provencal SalmonChino Chopped Vegetable Salad with ShrimpWienerschnitzel with Warm Potato SaladBraised Veal with Red Wine SauceViennese Beef GoulashAsian Beef SaladMeat Loaf with Mushroom SauceRoasted Chicken Breast with Wild Mushroom Risotto and French Black TrufflesObaChine Pad ThaiBrown Veal Stock
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