• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tomato-Sauced Leeks with Couscous

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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


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.

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