Saturday, March 14, 2009

Recipe: Couscous with Leeks and Currants

Stir in your own dried fruit, nut, and vegetable touches. Add some protein to make this a main dish.

Time: 20 minutes
Serves: 4 as a side dish
Handful currants
Orange juice
2 leeks, whites only, cleaned and diced, or 1 onion, diced
1C couscous
1C stock or water
1 bell pepper, diced
3T fresh mint, coarsely chopped
Handful walnut pieces
pinch salt
fresh ground black pepper to taste
3T Roasted Walnut Oil (optional)

1) In a small bowl, steep currants in orange juice to cover
2) Heat olive oil in medium saucepan over medium-low heat. Add leeks or onions and a pinch of salt. Cook slowly, stirring occasionally until they begin to brown. Meanwhile, do other things, like dicing the pepper.
3) Add couscous and stock. Bring to boil, then remove from heat and let stand 5 minutes.
4) Stir in currants and their soaking juice, bell pepper, mint, and walnuts. Drizzle with roasted walnut oil. Add salt and black pepper to taste.

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