Leek and Pecan Couscous
serves 4
Leek and Pecan Couscous
The wine adds a nice flavor but if you concerned about the alcohol content you can use vegetable broth instead.
Ingredients:
1 cup chopped leeks (only the white and light green parts)
1 tablespoon minced garlic
1/4 cup chopped pecans (or walnuts)
3/4 cup water
1/2 cup couscous
1/2 cup white wine (or low-sodium vegetable broth)
1 cup chopped leeks (only the white and light green parts)
1 tablespoon minced garlic
1/4 cup chopped pecans (or walnuts)
3/4 cup water
1/2 cup couscous
1/2 cup white wine (or low-sodium vegetable broth)
Directions:
- Heat a small saucepan over medium low heat. Add 1-2 tablespoons water, the garlic, leeks, and pecans stirring until the garlic and leeks are tender, do not brown.
- Meanwhile in a microwave safe bowl, combine the water and couscous, microwave on high for 3-1/2 minutes.
- Combine the cooked couscous, leek mixture, and the wine (or vegetable broth). Mix well before serving.
Calories 195, Fat 6.0g, Cholesterol 0mg, Sodium 29mg
Carbohydrates 22.3g, Fiber 2.2g, Sugars 1.4g, Protein 3.9g
Carbohydrates 22.3g, Fiber 2.2g, Sugars 1.4g, Protein 3.9g
