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