Mar 5th, 2012 by Em-i-lis
- 1½ c chicken broth
- 1 c whole wheat couscous
- 1 tsp salt
- 1 tsp extra-virgin olive oil
- 1 medium-large leek, washed, halved lengthwise, cut crosswise into thin slices (about 1 c)
- 2 large collard green leaves, washed, thick center rib removed, leaves chopped
- ¼ c white wine (I used verdejo, crisp but a bit fruity)
- 1 good pinch each of sweet paprika, Aleppo pepper and cinnamon
- ¼ c water, if needed
- In a small saucepan, mix together the chicken broth and salt and bring to a boil. When boiling, stir in the couscous, cover and remove pot from heat. Let it steam for 5-7 minutes, uncover and fluff with a fork.
- In the meantime, heat 1 tsp olive oil in a skillet over medium heat. When hot, add the leeks and stir to coat. Sprinkle lightly with salt. After a couple minutes, add chopped collards and wine. Stir and cover; let the greens steam for a few minutes.
- Uncover, and add the spices. Stir to combine well. If the skillet is quite dry, add the water. When the spices are incorporated, stir in the cooked couscous and heat until warmed through.
Cooking time: 15 minute(s)
Number of servings (yield): 4
Recipe by Em-i-lis