Loading…
Sunday, December 21, 2014
Current Weather
Loading Current Weather....
HomeHome
Published: Tuesday, 7/4/2006

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



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.








Poll