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