Monday, June 25, 2007

lemon leek israeli couscous

this is a super simple side dish i whipped up tonight...

5 medium sized leeks, whites only
strained juice from 1 large lemon (2-3 T.)
1 T. olive oil
1 cup dry israeli couscous
1/4 cup nutritional yeast
salt & pepper
8-10 artichoke hearts, cut into quarters

chop the leeks into ~1/2-inch pieces. bring a pot of salted water to a boil and then add the leeks and cook until tender. drain the leeks, reserving the cooking water. measure out two cups of the cooking water and use this to cook the israeli couscous (bring the water to a boil, add couscous, cook until liquid is gone OR until couscous is desired texture and then drain). while the couscous cooks,put leeks in a blender and puree until smooth. add in lemon juice and olive oil and some salt and pepper. give it another whirl in the blender. when couscous is ready, mix it together with the leek mixture. add nutritional yeast and additional salt and pepper, if desired. stir in artichoke hearts and enjoy!

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