Leeks are one of my favourite vegetables – a soft, sweet allium that pairs brilliantly with lemon. Here I’m cooking sliced leeks in a generous measure of olive oil to soften and colour just a little, before adding preserved lemon and green olives.
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Serves
4
Giant Couscous
Leeks
Extra Virgin Olive Oil
Garlic
Fresh Coriander
Pitted Green Olives
Preserved Lemons
Coriander Seed
Lemon
Greek Yoghurt
Feta
Sumac
Chilli Flakes
Serves
4
Giant Couscous
Leeks
Extra Virgin Olive Oil
Garlic
Fresh Coriander
Pitted Green Olives
Preserved Lemons
Coriander Seed
Lemon
Greek Yoghurt
Feta
Sumac
Chilli Flakes
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Step 1.
Cook the couscous following pack instructions. Drain.
Step 2.
Slice the leeks into 4cm pieces and wash well to remove any dirt. Drain well.
Step 3.
Add the olive oil, the leeks and a big pinch of salt and pepper to a large frying pan. Cook over a medium heat, stirring to coat in the oil, until nicely coloured around 3 - 4 minutes. Turn the heat down to low, cover the pan and cook the leeks gently for 15-20 mins, stirring halfway through until they are very tender.
Step 4.
Meanwhile, finely chop the garlic, coriander stalks, green olives and preserved lemon.
Once the leeks are tender, add your chopped ingredients (plus the coriander seeds) to the leek pan and cook for 1-2 mins until fragrant. Season to taste with salt and pepper.
Step 5.
Blend the coriander leaves, lemon juice and yoghurt, adding salt and pepper to taste, until you have a smooth green sauce. Stir this into the cooked couscous and season to taste with salt and pepper.
Step 6.
To serve, spoon and spread the dressed couscous over plates or a platter and top with the leek mixture. Crumble the feta and sprinkle the chilli and sumac (if using) on top.
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