Israeli Couscous with Leek and Garlic

You will need a skillet with a tight-fitting lid.

Couscous

1. Place a large (10 to 12-inch) skillet over medium heat and wait about a minute. Add the olive oil, and swirl to coat the pan.
2. Add the leek pieces and a little salt, and sauté for 5 to 8 minutes, or until the leek is fragrant.
3. Sprinkle in the couscous, a scant 1/2 teaspoon salt, and the garlic. Stir to combine, turn the heat to medium-low, and continue to cook, stirring frequently, until the couscous is coated and turning golden (5 to 8 minutes).
4. Pour in the water, cover the pan, and turn the heat to low. Let it simmer 8 to 10 minutes, or until the couscous is tender. Fluff with a fork, add black pepper to taste, fold in the walnuts, and it’s ready to serve.

Cilantro-Walnut Pesto

1. Place the walnuts in a blender or the small bowl of a food processor, and grind to a coarse meal.
2. Add the garlic, cilantro, and salt, and continue to run the machine until it becomes a uniform green paste (some light walnut texture is fine).
3. Run the machine while you drizzle in the oil. Transfer to a container with a tight fitting lid, and refrigerate until use.

 

This dish keeps and reheats well. If you are not planning to serve it right away, store it in a tightly covered container in the refrigerator (for up to 2 days), and heat in a microwave or in a covered pan in a 300°F oven just before serving. Hold off on adding the walnuts until just before serving.