Israeli Couscous with Spring Leek and Garlic

Israeli Couscous with Spring Leek and Garlic

This is wonderful on its own as a side dish. The toasted pearls of couscous can also serve as a bed for an appetizer of poached artichokes, or even as an entrée with a hearty dollop of Cilantro-Walnut Pesto.

6
Servings
422
Calories Per Serving
Deliver Ingredients

Notes

Recipe Courtesy of Mollie Katzen for the California Walnut Board

Ingredients

  • medium leek, cleaned and minced (or in very thin half rounds)
  • 1 1/2  Cup  Israeli (pearl) couscous
  • 1/2  Cup  cilantro-walnut pesto (OPTIONAL, see separate recipe)
  • 1  Teaspoon  minced or crushed garlic
  • 2  Cups  boiling water
  • 1  Cup  chopped walnuts, lightly toasted
  • black pepper to taste
  • 1/2  Teaspoon  salt

Directions

You will need a skillet with a tight-fitting lid.
1)   Place a large (10 to 12-inch) skillet over medium heat and wait about a minute. Add the olive oil, and swirl to coat the pan.
2)   Add the leek pieces and a little salt, and sauté for 5 to 8 minutes, or until the leek is fragrant.
3)   Sprinkle in the couscous, a scant ½ teaspoon salt, and the garlic. Stir to combine, turn the heat to medium-low, and continue to cook, stirring frequently, until the couscous is coated and turning golden (5 to 8 minutes).
4)   Pour in the water, cover the pan, and turn the heat to low. Let it simmer 8 to 10 minutes, or until the couscous is tender. Fluff with a fork, add black pepper to taste, fold in the walnuts, and it’s ready to serve.
This dish keeps and reheats well. If you are not planning to serve it right away, store it in a tightly covered container in the refrigerator (for up to 2 days), and heat in a microwave or in a covered pan in a 300°F oven just before serving. Hold off on adding the walnuts until just before serving.

Nutritional Facts

Total Fat
12g
17%
Sugar
2g
2%
Saturated Fat
2g
8%
Carbohydrate, by difference
67g
52%
Protein
12g
26%
Vitamin A, RAE
101µg
14%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
111mg
11%
Choline, total
13mg
3%
Fiber, total dietary
6g
24%
Folate, total
67µg
17%
Iron, Fe
6mg
33%
Magnesium, Mg
76mg
24%
Manganese, Mn
2mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
230mg
33%
Selenium, Se
18µg
33%
Sodium, Na
317mg
21%
Water
75g
3%
Zinc, Zn
2mg
25%

Couscous Shopping Tip

Look for whole wheat couscous for a healthier alternative.

Couscous Cooking Tip

For added flavor, heat cous cous in chicken stock or saute some carrot and onion in butter before adding water.