Top Ten Videos to watch

HISTORY Brings 'Roots' Cast And Crew To The White House For Screening
Graduates tossing caps into the air
Freddie Gray Baltimore Protests
Mid section of man in graduation gown holding diploma
Legendary Baseball Player Tony Gwynn's Family Files A Lawsuit Against Big Tobacco
ME.jailhouse#2.0117.CW Montebello City Council has approved use of a private contractor to run the n
Chicago Mayor Rahm Emanuel Addresses Police Misconduct At Chicago City Council Meeting
WWII Soldiers Standing In A Flag Draped Sunset - SIlhouette
Students Taking a College Exam
Bill Cosby Preliminary Hearing
Hillary Clinton Campaigns In Louisville, Kentucky
Worried black businesswoman at desk
Tyler Perry And Soledad O'Brien Host Gala Honoring Bishop T.D. Jakes' 35 Years Of Ministry
Teacher with group of preschoolers sitting at table
FBI Officials Discuss Apprehension Of Explosions Suspect After Three-Day Manhunt
NFC Championship - San Francisco 49ers v Atlanta Falcons
US-POLITICS-OBAMA
Protests Erupt In Chicago After Video Of Police Shooting Of Teen Is Released
24673281
US-VOTE-DEMOCRAT-SANDERS
Nine Dead After Church Shooting In Charleston
Portrait of senior African woman holding money
Medicare
President Bush Speals At Federalist Society's Gala
Police
Police Line Tape
Senior Woman's Hands
Police officers running
New Orleans Residents Return to Housing Projects
David Banner
Leave a comment

Screen Shot 2014-01-03 at 3.27.49 PMServes 4

Ingredients

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

Preparation

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.

Directions

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.