Couscous and bulgur pilaf w/ leeks, carrots, peas & chive

Yield: 8 servings

Measure Ingredient
¾ cup #2 medium bulgur
2 cups Medium grain instant couscous
4 cups Boiling chicken stock
4 tablespoons Soft butter
4 \N To 5 thin leeks
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4
\N \N pg 257 finely chopped white plus 1\" pale green
6 mediums Carrots, finely chopped
1 cup Cooked tiny peas (frozen OK)
\N \N Salt and pepper to taste
3 tablespoons Chives, minced

Place bulgur in a small bowl and couscous in a large bowl. Pour 1 cup of boiling chicken stock over bulgur and let stand for 15 minutes, or until liquid is absorbed. Add 2 tbs butter to remaining chicken stock and cook until butter is melted, then pour over couscous and let stand for 10 minutes until liquid is absorbed. Fluff with a fork, add bulgur and fluff again to combine. Set aside.

In a large skillet, melt remaining butter. Add leeks and carrots and saut‚ over medium heat, stirring frequently, for 5-8 minutes, until the leeks are wilted but not brown. Add to the couscous-bulgur mixture. Add the peas and salt plus a liberal amount of freshly ground black pepper. Add the chives and toss the mixture with two forks to combine. Transfer to a serving dish and serve hot.

Submitted By DIANE LAZARUS On 10-17-95

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