Today we have a nice tasty vegetarian recipe from Giddy Limits, a contemporary online magazine for men and women over 50.
Chick Peas with Minted Leeks and Couscous
Ingredients
- 1 large or 2 small Leeks
- 1 tin Chick Peas
- 100g raw Cous cous
- Clove garlic
- 2-3 sprigs finely chopped fresh mint
- Rounded teaspoon vegetarian boullion powder
- Desert spoon Olive oil
- Dollop of creme fraiche optional
Method
- Wash leeks and chop into fine rings
- Saute gently in the oil, stirring frequently
- Add a small amount of water and stir
- Boil water in a kettle and pour over the couscous in a dish to just cover.
- Cover the dish to keep couscous hot.
- Add the garlic and fresh mint to the leeks and stir
- Add the boullion powder and 2 or 4 tablespoons of water to create a
- watery stock
- Add the chick peas
- The couscous should have soaked up the liquid. Spoon into shallow bowls.
- When the chick peas are hot and the leeks soft it is time to serve over the cous cous.
Enjoy with a dollop of creme fraiche (optional) accompanied by a crisp glass of
New Zealand Sauvignon Blanc.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2