Monday, Jul 25, 2016
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Gorgonzola Couscous

2 tablespoons unsalted butter

1 small leek, trimmed, washed, and

diced

2 cups chicken broth

2 cups couscous

cup heavy whipping cream

4 ounces crumbled Gorgonzola

cheese

Salt and freshly ground black pepper

Melt butter in a saucepan over medium heat. Add

leek and cook 3 to 4 minutes until soft. Add broth and

bring to a boil. Stir in couscous and cook at rolling boil

for 1 minute, then cover and remove from heat. Allow

to rest for 20 minutes, until liquid is all absorbed. Place

the pan over low heat and stir in cream and cheese. Season

with salt and pepper. Serve with grilled steak.

Yield: 4 servings

Source: The Marshall Field s Cookbook

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