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
523
Calories Per Serving
Deliver Ingredients

Notes

Recipe Courtesy of Mollie Katzen for the California Walnut Board

Ingredients

  • 1 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.

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.

Nutritional Facts

Total Fat
36g
55%
Sugar
1g
N/A
Saturated Fat
5g
26%
Cholesterol
7mg
2%
Protein
13g
26%
Carbs
41g
14%
Vitamin A
165µg
18%
Vitamin B6
0.3mg
14.5%
Vitamin C
12mg
19%
Vitamin E
4mg
18%
Vitamin K
235µg
100%
Calcium
184mg
18%
Fiber
5g
20%
Folate (food)
75µg
N/A
Folate equivalent (total)
75µg
19%
Iron
4mg
19%
Magnesium
105mg
26%
Monounsaturated
15g
N/A
Niacin (B3)
3mg
13%
Phosphorus
243mg
35%
Polyunsaturated
13g
N/A
Potassium
389mg
11%
Riboflavin (B2)
0.1mg
8.4%
Sodium
449mg
19%
Thiamin (B1)
0.2mg
12.4%
Zinc
2mg
13%

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