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.
Servings
6
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 cup 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.