Seriously Simple: Israeli Couscous with Caramelized Leeks, Carrots and Zucchini
Salt and freshly ground black pepper
2 cups hot water or chicken broth
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese, optional
1. In a medium saucepan over medium heat, heat the oil. Add the leek, and saute for 5- 7 minutes or until lightly browned and caramelized. Add the carrot and zucchini, and continue to stir for 2 minutes or until slightly softened. Turn up the heat to high and add the couscous. Brown the couscous for about 3 minutes, stirring constantly. Season with salt and pepper.
2. Add the hot water or broth to the couscous, stir with a fork, and bring to a boil. Cover and reduce the heat to medium-low. Let the couscous simmer for about 10 minutes, cooking until all the liquid has been absorbed and the couscous is tender.
3. Add the parsley and Parmesan, and blend them in with a large fork. Taste for seasoning and serve immediately.
Can be prepared up to 2 hours ahead and kept at room temperature. Reheat carefully in the top part of a double boiler over medium heat for 10 minutes.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
