| 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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