Spring is right around the corner! While it has not been a harsh winter in our neck of the woods, I am glad to see it ending and warmer weather looming on the horizon. I am definitely ready to be outside enjoying nice weather!
One of the foods I look forward to each spring are leeks. Whenever I have planted them in my garden, I allow them to overwinter there. They are a welcome bit of green in spring when the snow has melted. I first encountered leeks in a recipe in my Irish cookbook. I have been a fan of them ever since. That recipe for Leek & Potato Soup was the catalyst for growing them in our garden.
Leeks are a member of the onion family. They look like large scallions with flattened leaves. They have a more delicate & sweeter flavor than onions. Leeks are available year round, but they are best from fall through early spring.
Cherry-Leek Couscous
Cherry-Leek Couscous (adapted from cookinglight.com) Makes 4 1-cup servings
Ingredients:
- 1 1/4 cups water
- 3/4 cup uncooked Israeli (pearl) couscous
- 1/4 cup dried cherries, chopped
- 1 tablespoon + 1 1/2 teaspoons extra-virgin olive oil, divided
- 1 cup thinly sliced leeks
- 2 tablespoons white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons walnuts
Instructions:
Bring the water to a boil in a small saucepan. Stir in the Israeli couscous and chopped dried cherries. Cover the pot, reduce the heat, and simmer the couscous for 12 minutes or until the liquid is absorbed.
Cook the couscous with the dried cherries.
Meanwhile, toast the walnuts in a dry medium skillet over medium heat for 3 – 4 minutes or until they are lightly browned and fragrant. Remove them from the heat and coarsely chop them.
Rinse the sliced leeks, then cut them into rainbows. Heat the 1 1/2 teaspoons of olive oil in the skillet over medium-high heat. Add the leeks and sauté them for 5 minutes.
Saute the leeks.
Place the couscous mixture in a medium bowl. Add the leeks, white wine vinegar, 1 tablespoon of olive oil, kosher salt, and black pepper to the couscous. Toss it all together.
Add the vinegar & oil to the couscous & leeks.
Serve it hot, warm or cold. Sprinkle the chopped, toasted walnuts over the top before serving.
This can be served hot, warm or cold!
This side dish goes well with any protein!~Linda
Cherry-Leek Couscous (adapted from cookinglight.com) Makes 4 1-cup servings
Ingredients:
- 1 1/4 cups water
- 3/4 cup uncooked Israeli (pearl) couscous
- 1/4 cup dried cherries, chopped
- 1 tablespoon + 1 1/2 teaspoons extra-virgin olive oil, divided
- 1 cup thinly sliced leeks
- 2 tablespoons white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons walnuts
Instructions:
Bring the water to a boil in a small saucepan. Stir in the Israeli couscous and chopped dried cherries. Cover the pot, reduce the heat, and simmer the couscous for 12 minutes or until the liquid is absorbed.
Meanwhile, toast the walnuts in a dry medium skillet over medium heat for 3 – 4 minutes or until they are lightly browned and fragrant. Remove them from the heat and coarsely chop them.
Rinse the sliced leeks, then cut them into rainbows. Heat the 1 1/2 teaspoons of olive oil in the skillet over medium-high heat. Add the leeks and sauté them for 5 minutes.
Place the couscous mixture in a medium bowl. Add the leeks, white wine vinegar, 1 tablespoon of olive oil, kosher salt, and black pepper to the couscous. Toss it all together. Serve it hot, warm or cold. Sprinkle the chopped, toasted walnuts over the top before serving.