Guest guest Posted October 28, 2006 Report Share Posted October 28, 2006 Tomato-Sauced Leeks With Couscous 1 tablespoon minced fresh cilantro 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/4 teaspoon crushed red pepper 1 14 1/2 ounce can no-salt-added stewed tomatoes, undrained and chopped 1 3/4 pounds leeks, 4 medium 1 cup water 1 cup hot cooked couscous Combine the first 5 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until reduced to 1 cup, set aside, and keep warm. Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Slice leeks in half lengthwise to within 1 inch of bulb end; rinse under cold water, and set aside. Bring water to a boil in a large skillet, add the leeks. Cover and cook 15 minutes or until tender, drain. Cut through the bulb end of each leek, separating it into 2 halves. To serve, spoon 1/4 cup couscous onto each of 4 serving plates. Place 2 leek halves on top of the couscous, and top each with 1/4 cup tomato mixture. Yields 4 servings. Share your photos with the people who matter at Canada Photos Quote Link to comment Share on other sites More sharing options...
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