Israeli Couscous with leeks and cherry tomatoes
Introduce
Chef :
Denise Grimaud
Israeli Couscous with leeks and cherry tomatoes
Serve hot or cold
Ingredient
Food ration :
6 servings
Cooking time :
1 hour
Cooking instructions
* Step 1
Cook off the couscous add half the butter season to taste then set aside while yor cooking this cut all your tomatoes in half or quarters. Set them aside then
* Step 2
In a sauté pan using the rest of the butter and the thyme & leeks chopped up into small pieces add a lil salt to sweat them, when they look like they are getting translucent add in the chopped mushrooms when it looks like they may start to crust up on the bottom of the pan add in the white wine and chifnaude your basil and add it.
* Step 3
It will act like a release for the delicious good stuff on the bottom of the pan keep stirring until the wine reduces and turn off
* Step 4
Add to the couscous and mix it all up so it's even. Then add in a third of the tomatoes put into a pan and into a 350°F oven for 15 min.
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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