Couscous and bulgur pilaf with leeks, carrots, peas & chi
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | #2 medium bulgur |
| 2 | cups | Medium grain instant couscous |
| 4 | cups | Boiling chicken stock |
| 4 | tablespoons | Soft butter |
| 4 | To 5 thin leeks | |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 257 finely chopped white plus 1\" pale green | ||
| 6 | mediums | Carrots, finely chopped |
| 1 | cup | Cooked tiny peas (frozen OK) |
| Salt and pepper to taste | ||
| 3 | tablespoons | Chives, minced |
Directions
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 03-29-95