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Tomato-Sauced Leeks With Couscous
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- #93226
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon minced fresh cilantro
1/4 teaspoon cumin
1/8 teaspoon salt
1/4 teaspoon crushed red pepper
1 can (14.5 ounce size) stewed tomatoes, drained and chopped
1 3/4 pound leeks
1 cup water
1 cup hot cooked couscous
directions
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.
added by
djbaker
nutrition data
Nutritional data has not been calculated yet.
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