Leeks & Coucous

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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.

Ingredients:
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.

Saffron Couscous

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I love this recipe! The crisp green onions with the saffron and nutty pine nuts just makes me smile. Best of all it is super quick to whip up. It goes great with lamb or chicken.

Ingredients:
1 1/2 c chicken stock
2 tsp butter
1 tsp saffron threads
1 c couscous
1 bunch of scallions, chopped
1/4 c pine nuts, toasted

In a small pan, combine butter, stock and saffron. Bring to a boil, add couscous, cover and set aside for 10 minutes. Fluff with a fork, stir in onions and pine nuts.

Serves 4.

Toasted Israeli Couscous

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I found this recipe on Epicurious to o with a lamb roast. I did make a few tweaks and it turned our perfect. The cinnamon really added something special.

1/4 c pine nuts, toasted
2 TBSP butter
2/3 c finely chopped shallots
1 cups Israeli couscous
1 large cinnamon stick
1 dried bay leaves
1 c chicken broth
1/2 c white wine
1 tsp salt
1/2 c minced fresh Italian parsley

Melt butter in a pan over medium heat. Add shallots and sauté until golden. Add couscous, cinnamon stick, and 2 bay leaves and stir until couscous browns slightly, stirring often, about 5 minutes. Add broth, wine and salt and bring to boil. Reduce heat to low; cover and simmer until couscous is tender and liquid is absorbed, about 10 minutes. Stir in parsley and pine nuts. Season with black pepper. Transfer to serving dish.

Serves 4.