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Before you jump to Israeli Couscous with leeks and cherry tomatoes recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.
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The kitchen by itself provides you with many small methods by which energy and money can be saved. It is quite straightforward to live green, all things considered. It’s related to being functional, most of the time.
We hope you got benefit from reading it, now let’s go back to israeli couscous with leeks and cherry tomatoes recipe. You can have israeli couscous with leeks and cherry tomatoes using 10 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Israeli Couscous with leeks and cherry tomatoes:
- Get 1 box Israeli Couscous
- Take 1 bunch fresh Leeks
- Prepare 2 tbsp minced garlic
- Take 1 stick butter
- Provide 8 oz package of mushrooms
- Provide 1 packages cherry tomatoes or grape tomatoes
- Provide salt n pepper
- Prepare 1/2 cup white wine
- Take 1 bunch fresh basil
- Get 1 bunch fresh Thyme
Steps to make Israeli Couscous with leeks and cherry tomatoes:
- Cook off the couscous add half the butter season to taste then set aside while yor cooking this cut all your tomatoes in half or quarters. Set them aside then
- In a sauté pan using the rest of the butter and the thyme & leeks chopped up into small pieces add a lil salt to sweat them, when they look like they are getting translucent add in the chopped mushrooms when it looks like they may start to crust up on the bottom of the pan add in the white wine and chifnaude your basil and add it.
- It will act like a release for the delicious good stuff on the bottom of the pan keep stirring until the wine reduces and turn off
- Add to the couscous and mix it all up so it's even. Then add in a third of the tomatoes put into a pan and into a 350°F oven for 15 min.
- Add to
Israeli couscous: If you've never tried this Middle Eastern pasta, you're going to love it. It's larger than regular couscous, and the big, chewy pearls are really fun to eat. But by adding in pearls of cooked Israeli couscous (a larger variety, though you could also use the smaller couscous to substitute) and simmering them for the last few minutes of cooking, they begin soaking up It was less messy to eat and that broth-with-cous-cous base pretty much stole the show. Israeli couscous is a delicious side dish. Pearl couscous is tossed with brothy, burst cherry tomatoes & topped with a crispy garlic & shallot, chile oil.
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