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Olive Oil Leeks with Giant Couscous & Yoghurt Dressing

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55 mins cook
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.
Claire Thomson

Claire Thomson

Olive Oil Leeks with Giant Couscous Yoghurt Dressing
Serves
4
Giant Couscous
Leek
Extra Virgin Olive Oil
Garlic Clove
Coriander
Pitted Green Olive
Preserved Lemon
Coriander Seed
Lemon
Greek Yoghurt
Feta
Sumac
Chilli Flakes
Salt
Black Pepper

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    Claire Thomson

    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
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