Serve with fish or chicken. This is a flavorful dish and could be eaten alone as well. Original recipe found in Cooking Light.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 1/4 c water
- 3/4 c israeli couscous
- 3 tbsp dried cherries
- 1 tsp olive oil
- 1 c leek sliced
- 2 tbsp white wine vinegar
- 1 tbsp olive oil
- salt and pepper to taste
- 3 tbsp walnuts toasted and chopped
Ingredients
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Instructions
- Bring water to boil in small saucepan. Add couscous and cherries. Cover, reduce heat and cook for 12 minutes. All liquid should be absorbed. Place couscous in bowl. Heat olive oil and saute the leeks. Should take about 5 minutes. Add vinegar, olive oil and salt and pepper to bowl. Add toasted walnuts. Mix well and serve.
Recipe Notes
For the leeks I cut off the tops and bottom. Slice in half and open the leek up and wash the layers. There is dirt that is in between and I have found this is the easiest way to clean.