Leeks stuffed with curry couscous

Leeks stuffed with curry couscous

This recipe for leeks stuffed with curried couscous is a very easy and quick dish to make, very healthy, original and suitable for vegans and vegetarians. But most importantly, very rich and tasty!

INGREDIENTS:

• 6 boiled leeks from canned leeks
• 1 small jar of peas and carrots already boiled
• 100 gr cous cous
• 1/2 spring onion
• 1 tablespoon of olive oil
• 1 and 1/2 teaspoons curry
• 200 ml chicken broth
• 1/2 teaspoon salt
• 3 tablespoons coconut milk
• one tablespoon cream cheese
• a few slices of almonds
• some mint leaves.

STEP BY STEP:

1. Cut the onion in brunoise (diced). In a frying pan pour a tablespoon of extra virgin olive oil and sauté over low heat until it is well poached.
2.  Meanwhile, drain the peas and carrots in a colander under the tap and let them drain.
3. Put the couscous in a deep dish. Heat the chicken broth and add it to the couscous, with a drizzle of olive oil and a pinch of salt. Cover and leave for 4/5 minutes until the couscous has absorbed all the broth. We uncover and with a wooden spoon we stir carefully, or even with the fingers, so that it is loose.
4. Add the drained vegetables to the pan with the onion, add a teaspoon of good curry and stir again over medium heat for about 3 minutes, then add the couscous and some chopped mint leaves. Stir without crushing, carefully so that everything is integrated and the flavors are well blended.
5. In the same frying pan, with a drizzle of EVOO, we give a touch of heat to the leeks, about 2 minutes, remaining golden brown.
6. In a saucepan, pour the coconut milk and cream cheese and half a teaspoon of curry and stir until the first boil. This will be the sauce that will give creaminess to the dish.
7. Put 2 leeks on a plate. With a knife we make a longitudinal cut, without cutting it into 2 halves, if not to open it and put the filling, which will be the couscous with curry vegetables. Finally, pour a little sauce on top and a few slices of toasted almonds and ready! It is more beautifully presented, if we put the sauce in a bottle and pour drops on the leeks. Garnish with a few small mint leaves and the dish will look great.

I hope you liked it! with all my love,

Mireia Alum