Lindsey Bareham
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Serves 4
Prep 20 min
Cook 35 min
Ingredients
600g leeks, preferably with dark green
1 onion
2 garlic cloves
2 tbsp vegetable oil
2 chicken stock cubes
1 litre boiling water
Generous pinch of saffron stamens
75g couscous
4 ripe tomatoes or 200g chopped canned tomatoes
1 lemon Honey
Method
Trim and shred leeks, including all but the toughest dark green flags (as they
are called). Agitate in cold water to loosen any mud. Drain. Peel and finely
chop onion, peel and finely slice garlic in rounds. Heat oil in a spacious
lidded pan. Stir in onion and garlic with ½ tsp salt and cook, stirring
often, for about 10 minutes until glossy and beginning to soften. Stir in
leeks, cover pan and cook for 5 minutes while you dissolve stock cubes and
saffron in 1 litre boiling water from the kettle. Add stock to pan, bring to
the boil, reduce heat, add couscous and partially cover pan. Simmer for 15
minutes. Add peeled and chopped tomatoes and simmer uncovered for a further
10 minutes. Taste and adjust seasoning with salt, lemon juice and honey.
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