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 chicken broth instead. This couscous makes a fabulous stuffing. You can use it for pork or chicken. I use it in my Couscous Stuffed Pork Chops.

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1 tablespoon butter 
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 chicken broth)

1. In a small saucepan, melt the butter. Add the garlic, leeks, and pecans stirring until the garlic and leeks are tender, do not brown.
2. Meanwhile in a microwave safe bowl, combine the water and couscous, microwave on high for 3-1/2 minutes.
3. Combine the cooked couscous, leek mixture, and the wine (or chicken broth). Mix well before serving.

Calories 195, Fat 8.0g, Cholesterol 8mg, Sodium 29mg
Carbohydrates 22.3g, Fiber 2.2g, Sugars 1.4g, Protein 3.9g