Sunday, June 3, 2012
Pearled CousCous Salad with Braised Leeks
Let's start with braised leeks. They are a delicious staple in any kitchen. Keep some on hand to stir in with scrambled eggs, or mix with ricotta cheese and stuff into homemade ravioli, or spread the mix on a cracker. Use them in any recipe that calls for shallot or onion. Throw it into some soups. Use on sandwiches with a little mayo. It is an awesome base!! Thanks to Ronna Welsch of Purple Kale Kitchenworks for introducing me to this magical recipe, and the versatility of this delicious veggie!!
3-4 large leeks, or more, depending on how big of a batch you'd like
4 tblsp butter
3 tbsp water
1/3 cup white wine
2 tbsp olive oil
herbs: as desired
10 coriander seeds (optional)
Preheat oven to 325. Trim leeks to the light green part, and split in half. Clean well to get out all sand and dirt.
Place in a baking dish and top with butter. Add liquid ingredients to dish, and seasoning. Cover with tinfoil, cook about 40 minutes, stirring occasionally.
Pearled CousCous Salad:
1 box prepared pearled couscous
salt and pepper
red or yellow bell pepper
cherry tomato, cut in half
(All veggies optional, mix and match as you please or by what is in your fridge!)
1. Prepare the couscous as directed. Remove from heat, and stir in veggies and braised leeks. Salt and pepper to taste.
Sounds simple, tastes amazing!! The braised leeks act as a dressing, flavoring the whole thing!