Tomato-sauced leeks with couscous

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Minced fresh cilantro
¼ teaspoon Ground cumin
⅛ teaspoon Salt
¼ teaspoon Crushed red pepper
14½ ounce No-salt-added stewed tomatoes, (1 can) undrained and chopped
1¾ pounds Leeks, (4 medium)
1 cup Water
1 cup Hot cooked couscous

Directions

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 1-½ 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 ¼ cup couscous onto each of 4 serving plates.

Place 2 leek halves on top of the couscous, and top each with ¼ cup tomato mixture.

Recipe by: Cooking Light, Nov/Dec 1994, page 193 Posted to MC-Recipe Digest V1 #409 by igor@... on Jan 28, 1997.

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