Leeks are amazing when they are cooked low and slow in butter and olive oil. Added to couscous and you have a hit on your hand.
4 leeks, thinly sliced and rinsed well
1 TBSP butter
1 TBSP olive oil
1 c veggie broth
1 c Coucous
Salt & pepper
In medium pan over medium low heat melt butter and heat olive oil. Add leeks and cook slowly, storing often until softened and starting to brown. Add broth, bring to a boil, remove from hear and stir in couscous. Cover and let rest 10 minutes. Fluff with fork and serve.