Parmesan Pearl Couscous

Se
rves 4
Ingredients
1/3 Cup Leeks, Cut in Quarters
1 Garlic Clove, Minced
1 Tablespoon Fresh arsle!, Finel! Chopped
1 Tablespoon "#tra $ir%in &live &il
1 Cup 'sraeli (earl) Couscous
1 * Cups +ater
1 Tablespoon ,nsalted -utter
. Cup ar/esan Cheese, Grated
0osher Salt
-lack epper
Preparation
11 Cut the %reen top and root end o22 the leek, leavin% 3ust the 4hite and pale %reen section1
eel o22 an! loose outer la!ers1 Cut in 5uarters len%th4ise, then slice thinl! to /easure the
indicated a/ount1
61 lace the cut leeks in a lar%e /i#in% bo4l and 2ill 4ith cold 4ater1 7%itate the 4ater to help
release an! dirt1 Soak the leeks as !ou prep other in%redients1
31 S/ash the %arlic under the side o2 !our che28s kni2e to re/ove the peel1 Mince the %arlic1
41 Tri/ parsle! leaves 2ro/ the ste/s and 2inel! chop to /easure the indicated a/ount1
91 Gentl! li2t leeks out o2 the 4ater and trans2er to a plate lined 4ith paper to4els1 :r!
thorou%hl!1 :o not du/p the leeks out o2 the bo4l, or !ou 4ill capture all the dirt that settled
in the botto/1
Directions
11 ;eat a /ediu/ saucepan over /ediu/ heat1 7dd olive oil and 4ar/1
61 &nce oil is 4ar/, add leeks and %arlic1 Saute 2or 6<3 /inutes until so2tened1 :o not bro4n1
31 7dd the couscous to the leeks and stir continuousl! 2or about 1<6 /inutes to li%htl! toast1
Then, re/ove 2ro/ heat1
41 Measure the 4ater into a s/all saucepan1 lace over hi%h heat1 roceed 4ith ne#t step as
4ater co/es to a boil1
91 &nce 4ater is boilin%, care2ull! pour the hot 4ater into the saucepan o2 couscous1 Stir to
co/bine and cover the saucepan1
=1 lace couscous back on the stove over lo4 heat, and si//er %entl! until all the 4ater has
absorbed and couscous is tender, about ><1? /inutes1 Stir o2ten1
@1 &nce !ou8ve re/oved the couscous 2ro/ the heat, stir in the butter, ar/esan cheese and
chopped parsle!1 Season 4ith salt and pepper to taste1
>1 Trans2er couscous to a servin% bo4l or dinner plates1 Serve 4ar/A