Top Ten Videos to watch

Eric Garner Protests
Justice for Tamir sign held aloft. Stop Mass Incarcerations...
Kym Whitley
Pepsi Super Bowl 50 Halftime Show
Donald Trump's 'Crippled America' Book Press Conference
New Hampshire Primaries
TV One At The 47th NAACP Image Awards
Donald Trump Holds Rally In Biloxi, Mississippi
Behind bars
47th NAACP Image Awards Presented By TV One - Press Room
A Man Operating A Tv Camera
Maurice White
'News One Now' With Roland Martin Taping
Bill Cosby
Activists In Los Angeles Gather To Burn Likenesses Of The Confederate Flag
Flint Firebirds V Windsor Spitfires
CBC Message To America: Rep. Conyers Addresses The Damage Inflicted On Our Communities By Poverty, Mass Incarceration And Lack Of Economic Development
Iowa Caucus Ted Cruz
NewsOne Now NAACP Image Awards Preview
Student sitting at a desk in a classroom
Rahm Emanuel Announces Police Accountability Task Force As CPD Chief Is Fired
Slavery Stock image
The 16th Annual Wall Street Project Gala Fundraising Reception
Ava DuVernay
Roland Martin Blasts Stacey Dash For Comments About BET, Black Networks
President Obama Delivers State Of The Union Address At U.S. Capitol
Ava DuVernay
Leave a comment

Screen Shot 2014-01-03 at 3.27.49 PMServes 4


1/3 Cup Leeks, Cut in Quarters

1 Garlic Clove, Minced

1 Tablespoon Fresh Parsley, Finely Chopped

1 Tablespoon Extra Virgin Olive Oil

1 Cup Israeli (Pearl) Couscous

1 ¼ Cups Water

1 Tablespoon Unsalted Butter

½ Cup Parmesan Cheese, Grated

Kosher Salt

Black Pepper


1. Cut the green top and root end off the leek, leaving just the white and pale green section. Peel off any loose outer layers. Cut in quarters lengthwise, then slice thinly to measure the indicated amount.

2. Place the cut leeks in a large mixing bowl and fill with cold water. Agitate the water to help release any dirt. Soak the leeks as you prep other ingredients.

3. Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic.

4. Trim parsley leaves from the stems and finely chop to measure the indicated amount.

5. Gently lift leeks out of the water and transfer to a plate lined with paper towels. Dry thoroughly. Do not dump the leeks out of the bowl, or you will capture all the dirt that settled in the bottom.


1. Heat a medium saucepan over medium heat. Add olive oil and warm.

2. Once oil is warm, add leeks and garlic. Saute for 2-3 minutes until softened. Do not brown.

3. Add the couscous to the leeks and stir continuously for about 1-2 minutes to lightly toast. Then, remove from heat.

4. Measure the water into a small saucepan. Place over high heat. Proceed with next step as water comes to a boil.

5. Once water is boiling, carefully pour the hot water into the saucepan of couscous. Stir to combine and cover the saucepan.

6. Place couscous back on the stove over low heat, and simmer gently until all the water has absorbed and couscous is tender, about 8-10 minutes. Stir often.

7. Once you’ve removed the couscous from the heat, stir in the butter, Parmesan cheese and chopped parsley. Season with salt and pepper to taste.

8. Transfer couscous to a serving bowl or dinner plates. Serve warm!

Cooking Planit  is a website and mobile app that provides you with step-by-step instructions to create full meals with every dish ready to serve at the same time. Essentially a “GPS for the kitchen,” the app also provides options to filter recipes by main ingredient, occasion and dietary restriction. Each of the 600 chef-tested recipes displays a full list of ingredients and necessary cooking utensils, enabling everyone– from the experienced to the curious – to discover new flavors with minimal fuss and maximum success.

Also On News One: