Cooking with seasonal ingredients takes advantage of when produce is at its best. There’s usually more flavor, it can be more cost efficient, and it just feels more genuine. Each month I’ll cook a dish showcases and in-season ingredient.
Leeks seem boring to some people, but I happen to like their mild onion flavor and the fact that they signify spring. Since Wednesday was in the high 50s, I went a little spring crazy. The world was no longer a terrible place to live because spring is coming! To celebrate its impending arrival, I packed this dish with leeks…and bacon, of course. Bacon is for ALL seasons.
While I cooked some whole wheat pearled cous cous in my rice cooker (1.5 of those rice cooker cups), I fried up sliced bacon (9 slices). It will cook quickly since you’ve already cut it into smaller pieces. When it was done, I removed the bacon sauted 3 leeks (sliced into rounds) in some olive oil. Use the same pan so the bacon flavor is still in there. When the leeks are done cooking, combine them, along with the bacon and cous cous in a mixing bowl. Fold in 3 oz. of goat cheese.
In a separate bowl, whisk together 2 eggs, 1/3 c. greek yogurt, 1/3 c. milk, and parsley. Fold this mixture into the cous cous mix and then pour the whole thing into a prepped baking dish and cook at 350 for 45 minutes. It will look too liquidy, but it will all firm up in the oven.