📝 Instructions
= Recipe
1. Heat 1 tbsp olive oil in a saucepan over medium heat. Add 2 cups Israeli (pearl) couscous and toast, stirring often, until golden brown and nutty smelling. 4 minutes
2. Add 2.5 cups chicken broth and a pinch of 0.5 tsp kosher salt. Bring to a boil, reduce to a simmer, cover, and cook until the liquid is absorbed and couscous is tender. 12 minutes Remove from heat and keep covered.
3. Halve 2 large leeks lengthwise and rinse well — dirt hides between the layers. Keep the root end intact so they hold together on the grill. Brush with 1 tbsp olive oil and season with 0.25 tsp kosher salt.
4. Grill the leeks cut-side down on the grill over direct heat until nicely charred. 6 minutes Flip and cook until tender throughout. 5 minutes Remove and let cool slightly, then chop into rough half-inch pieces.
5. Fluff the couscous with a fork. Fold in the chopped grilled leeks, 0.75 cups blue cheese, crumbled, 1 garlic clove, minced, most of the 3 scallions, sliced, and remaining 1 tbsp olive oil. The residual heat will partially melt the cheese.
6. Squeeze 0.5 lemon over the couscous. Toss gently, taste, and adjust salt. Scatter remaining scallions on top and serve.