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Couscous With Spicy Leeks And Tomatoes

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675 g/1 lb leeks, trimmed
2 tablespoons olive oil
3 teaspoons fresh lemon juice
600 g/1 lb canned chopped tomatoes, with juice
1 garlic clove, finely chopped
2 teaspoons each of paprika and cumin
A little salt
175 g/6 oz couscous
1-2 teaspoons olive oil
1 tablespoon chopped fresh parsley


Serves: 5


1. Cut the leeks into 2 cm/ ¾ inch lengths. Heat the oil in a saucepan, add the leeks and toss to coat in the oil, then add the lemon juice. Cover with a lid and cook over a low heat until the leeks `wilt', about 15-20 minutes, stirring occasionally.

2. Add the tomatoes, garlic, paprika and cumin and simmer together for a further 5-6 minutes, then season to taste with a little salt.

3. Bring some water to the boil in a saucepan, pour in the couscous and bring back to the boil, stirring constantly. Remove from the heat, cover with a lid, and leave to steam for 5-6 minutes or until tender. Drain, then add a little olive oil and fluff up with a fork to prevent the grains from sticking together.

4. Pile the couscous on to a serving dish and spoon the leeks around the edge. Sprinkle with parsley and serve at once.

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