What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Tomato-Sauced Leeks With Couscous
- add review
- #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.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more couscous recipes
reviews & comments