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
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
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Heat the oil in a medium sauce pan with a lid and add the leek and garlic. Saute until the vegetables are soft.
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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.
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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