Recipe of Super Quick Israeli Couscous with leeks and cherry tomatoes

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to prepare a distinctive dish, Israeli Couscous with leeks and cherry tomatoes. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Israeli Couscous with leeks and cherry tomatoes Recipe. Israeli couscous, also known as Pearl for it's perfectly round and dainty appearance, is a nice way to add variety in your daily mealtime routine. To infuse rich Mediterranean flavors into this dish, ripe cherry tomatoes and briny kalamata olives add a hint of sweetness plus savory notes to the sauce.

You can have Israeli Couscous with leeks and cherry tomatoes using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Israeli Couscous with leeks and cherry tomatoes

1. Make ready 1 box of Israeli Couscous.
2. Make ready 1 bunch of fresh Leeks.
3. It’s 2 tbsp of minced garlic.
4. It’s 1 stick of butter.
5. Take 8 oz of package of mushrooms.
6. Prepare 1 packages of cherry tomatoes or grape tomatoes.
7. You need of salt n pepper.
8. It’s 1/2 cup of white wine.
9. Take 1 bunch of fresh basil.
10. It’s 1 bunch of fresh Thyme.

Advance preparation: You can cook the Israeli couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.But by adding in pearls of cooked Israeli couscous (a larger variety, though you could also use the smaller couscous to substitute) and simmering them for the last few minutes of cooking, they begin soaking up It was less messy to eat and that broth-with-cous-cous base pretty much stole the show.Hearty couscous is tossed together with sweet cherry tomatoes, crunchy cucumbers, handfuls of parsley and mint, minced shallots, then sparked with a squeeze of fresh lemon juice.Served as a side or as the main component of your meal, this no-cook dish will leave you cool, satisfied, and thinking.

Israeli Couscous with leeks and cherry tomatoes instructions

1. Cook off the couscous add half the butter season to taste then set aside while yor cooking this cut all your tomatoes in half or quarters. Set them aside then.
2. In a sauté pan using the rest of the butter and the thyme & leeks chopped up into small pieces add a lil salt to sweat them, when they look like they are getting translucent add in the chopped mushrooms when it looks like they may start to crust up on the bottom of the pan add in the white wine and chifnaude your basil and add it..
3. It will act like a release for the delicious good stuff on the bottom of the pan keep stirring until the wine reduces and turn off.
4. Add to the couscous and mix it all up so it's even. Then add in a third of the tomatoes put into a pan and into a 350°F oven for 15 min..
5. Add to.

All Reviews for Couscous Salad with Cherry Tomatoes.Gently mix in the herbs and roasted tomatoes.Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit.

Israeli couscous is larger than regular couscous, giving it a heartier texture that is more satisfying than the tinier bits of pasta.Toss Israeli couscous with chicken, cucumber, spring onion, courgette (if using), sundried tomato tapenade, pine nuts and herbs.Divide between plates and serve. *you can use pre-made pesto or tapenade or make your own by blending ½ cup each of chopped sundried tomatoes and pitted black.Gradually transfer the couscous to a serving platter scattering with the cherry tomatoes as you go.Finish with a sprinkle of herbs and drizzle with argan oil.