| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Leek & Corn Couscous w. Kalamata Olives |
| You may be surprised by how well the flavors in this dish marry. I prefer to let this sit in the fridge at least overnight [48 hours is even better] before bringing it to room temperature and serving.
Ingredients 3 tablespoons extra virgin olive oil [you can use regular; I buy only extra virgin] 2 medium leeks [white and pale green parts only], well – cleaned and chopped 1 cup corn kernels [use frozen if fresh is out of season] 1 cup water 1 cup dry white wine 1 cup chicken broth 2 teaspoons chopped fresh thyme 1 10 – ounce package couscous 1 cup pitted Kalamata olives, coarsely chopped 3 tablespoons fresh lemon juice coarse salt freshly ground black pepper Method Heat oil in heavy medium saucepan over medium heat. Add leeks and corn and sauté until vegetables are soft, about 3 minutes. Add 1 cup water, wine, broth, and thyme; bring mixture to boil. Remove pan from heat and mix in couscous. Cover and let stand 5 minutes. Using fork, fluff couscous. Mix in olives and lemon juice. Season to taste with salt and pepper. Serve warm or at room temperature. |
 |