Name: Olive Oil Leeks with Giant Couscous & Yoghurt Dressing
Total time: 55 min
Yield: 4
Ingredients: 300g Giant Wholegrain Couscous; 3 Medium Leeks; 60ml Extra Virgin Olive Oil,; 2 Garlic Cloves; 1 Small Bunch Coriander; 80g Pitted Green Olives; 60g Preserved Lemon; 1 Tsp Coriander Seeds; 1 Lemon; 150g Greek Yoghurt; 120g Feta; ½ Tsp Sumac; Chilli Flakes; Salt; Black Pepper

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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.

Olive Oil Leeks with Giant Couscous & Yoghurt Dressing

Cook the couscous following pack instructions. Drain.

Slice the leeks into 4cm pieces and wash well to remove any dirt. Drain well.

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.

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.

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.

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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Claire Chef

Claire Thomson (@5oclockapron) is a chef, author of 10 cookbooks and mum of 3 daughters. Claire began cooking professionally before smartphones were invented. Her food is delicious as it is uncomplicated, she is almost always in an apron cooking breakfast, lunch or dinner. In short, there is nothing Claire can’t cook.

Claire Thomson

Veggie

Pescatarian

Olive Oil Leeks with Giant Couscous &amp; Yoghurt Dressing

Olive Oil Leeks with Giant Couscous Yoghurt Dressing

Lunch

Dinner

Cook the couscous following pack instructions. Drain.

Slice the leeks into 4cm pieces and wash well to remove any dirt. Drain well.

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.

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.

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.

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.

Healthy

Summer

Giant Couscous

Couscous

Gram

Leek

Extra Virgin Olive Oil

Millilitre

Garlic Clove

Garlic

Coriander

Pitted Green Olive

Preserved Lemon

Coriander Seed

Teaspoon

Lemon

Greek Yoghurt

Yoghurt

Feta

Cheese

Sumac

Chilli Flakes

Salt

Black Pepper

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