| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 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 |
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. 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.
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