Author Notes: This was made a couple of weeks ago to go along with grilled lamb chops. Make it a main by adding some feta and olives. —inpatskitchen
Serves: 3 as a side
Ingredients
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1
tablespoon extra virgin olive oil
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1
medium leek, white and light green part only, diced
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1
clove minced garlic
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1
cup Israeli (pearl) couscous
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1 1/2 cups chicken broth (plus a little extra if needed)
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1
medium tomato, seeded and finely diced
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2 to 3
handfuls of baby spinach leaves, roughly chopped
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1/2
cup thinly sliced basil leaves
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Salt and pepper to taste
Directions
- Heat the oil in a medium sauce pan with a lid and add the leek and garlic. Saute until the vegetables are soft.
- Add the chicken broth and couscous, bring up to a boil and then down to a simmer and simmer, covered for 8 to 10 minutes.
- On the heat, stir in the diced tomato and chopped spinach and stir until the spinach wilts. If the mixture seems dry at this point add a little more broth. Off the heat, stir in the sliced basil and season to your liking with salt and pepper.