Free Recipe Tomato-Sauced Leeks with Couscous
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Tomato-Sauced Leeks with Couscous Recipe
1 tb Minced fresh cilantro
1/4 ts Ground cumin
1/8 ts Salt
1/4 ts Crushed red pepper
14-1/2 oz No-salt-added stewed
-tomatoes, (1 can) undrained
-and chopped
1-3/4 lb Leeks, (4 medium)
1 c Water
1 c Hot cooked couscous
Tomato-Sauced Leeks with Couscous Preparation
Combine the first 5 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 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; add the leeks. Cover and cook 15 minutes or until tender; drain. Cut through the bulb end of each leek, separating it into 2 halves. Yield: 4 servings. Per serving: 254 Calories; 1g Fat (3% calories from fat); 8g Protein; 55g Carbohydrate; 0mg Cholesterol; 352mg Sodium Serving Ideas : Serve warm. NOTES : To serve, spoon 1/4 cup couscous onto each of 4 serving plates. Place 2 leek halves on top of the couscous, and top each with 1/4 cup tomato mixture. Recipe by: Cooking Light, Nov/Dec 1994, page 193 Posted to MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 4
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