1/3 Cup Leeks, Cut in Quarters
1 Garlic Clove, Minced
1 Tablespoon Fresh Parsley, Finely Chopped
1 Tablespoon Extra Virgin Olive Oil
1 Cup Israeli (Pearl) Couscous
1 ¼ Cups Water
1 Tablespoon Unsalted Butter
½ Cup Parmesan Cheese, Grated
1. Cut the green top and root end off the leek, leaving just the white and pale green section. Peel off any loose outer layers. Cut in quarters lengthwise, then slice thinly to measure the indicated amount.
2. Place the cut leeks in a large mixing bowl and fill with cold water. Agitate the water to help release any dirt. Soak the leeks as you prep other ingredients.
3. Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.
4. Trim parsley leaves from the stems and finely chop to measure the indicated amount.
5. Gently lift leeks out of the water and transfer to a plate lined with paper towels. Dry thoroughly. Do not dump the leeks out of the bowl, or you will capture all the dirt that settled in the bottom.
1. Heat a medium saucepan over medium heat. Add olive oil and warm.
2. Once oil is warm, add leeks and garlic. Saute for 2-3 minutes until softened. Do not brown.
3. Add the couscous to the leeks and stir continuously for about 1-2 minutes to lightly toast. Then, remove from heat.
4. Measure the water into a small saucepan. Place over high heat. Proceed with next step as water comes to a boil.
5. Once water is boiling, carefully pour the hot water into the saucepan of couscous. Stir to combine and cover the saucepan.
6. Place couscous back on the stove over low heat, and simmer gently until all the water has absorbed and couscous is tender, about 8-10 minutes. Stir often.
7. Once you’ve removed the couscous from the heat, stir in the butter, Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
8. Transfer couscous to a serving bowl or dinner plates. Serve warm!
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