- Calories 232
- Fat 9g
- Satfat 1g
- Unsat 8g
- Protein 5g
- Carbohydrates 34g
- Fiber 3g
- Sugars 6g
- Added sugars 3g
- Sodium 306mg
- Calcium 2% DV
- Potassium 3% DV
Cherry-and-Leek Couscous
Caitlin Bensel
Add the dried cherries to the cooking liquid with the couscous so they can plump, soften, and flavor the grains. Leeks are slightly milder than green onions; they become tender and silky when sautéed. Serve the couscous mixture with roasted pork or chicken.
How to Make It
Step 1
Bring water to a boil in a small saucepan; stir in uncooked whole-wheat Israeli couscous and chopped dried cherries. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.
Step 2
Place couscous mixture in a bowl. Heat extra-virgin olive oil in a medium skillet over medium-high. Add thinly sliced leek; sauté 5 minutes. Add leek mixture, white wine vinegar, extra-virgin olive oil, kosher salt, and black pepper to couscous; toss. Sprinkle with chopped toasted walnuts.
