Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c #2 medium bulgur -finely chopped
2 c Medium grain -white plus 1" pale green
-instant couscous 6 md Carrots, finely chopped
4 c Boiling chicken stock 1 c Cooked tiny peas (frozen OK)
4 tb Soft butter Salt and pepper to taste
4 To 5 thin leeks 3 tb Chives, minced

Place bulgur in a small bowl and couscous in a large bowl. Pour 1
cup of boiling chicken stock over bulgur and let stand for 15
minutes, or until liquid is absorbed. Add 2 tbs butter to remaining
chicken stock and cook until butter is melted, then pour over
couscous and let stand for 10 minutes until liquid is absorbed. Fluff
with a fork, add bulgur and fluff again to combine. Set aside.

In a large skillet, melt remaining butter. Add leeks and carrots and
saut over medium heat, stirring frequently, for 5-8 minutes, until
the leeks are wilted but not brown. Add to the couscous-bulgur
mixture. Add the peas and salt plus a liberal amount of freshly
ground black pepper. Add the chives and toss the mixture with two
forks to combine. Transfer to a serving dish and serve hot.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 257
Submitted By DIANE LAZARUS On 03-29-95

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