Tomato-Sauced Leeks With Couscous

Combine the first 5 ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer uncovered for 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 and add the leeks. Cover and cook for 15 minutes or until tender. Drain.

Cut through the bulb end of each leek, separating it into 2 halves.