Tomato-Sauced Leeks With Couscous Recipe

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.