Tomato-Sauced Leeks With Couscous

Recipe Ingredients

1 tablespoon	15ml	Minced fresh cilantro
1/4 teaspoon	1.3ml	Ground cumin
1/8 teaspoon	0.6ml	Salt
1/4 teaspoon	1.3ml	Crushed red pepper
14 1/2 oz	411g	No-salt-added stewed tomatoes - (1 can)
		Undrained and chopped
1 3/4 lbs	794g / 28oz	Leeks - (4 medium)
1 cup	237ml	Water
1 cup	237ml	Hot cooked couscous

Recipe Instructions

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.

Serving Ideas : Serve warm.

Source:
Cooking Light, Nov/Dec 1994, page 193

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