Instructions: Combine the first 5 ingredients in a medium saucepan; bring to a boil.

Reduce heat, and simmer, uncovered, 40 minutes or until reduced to 1 cup; set aside, and keep warm.

Remove roots, outer leaves, and tops from leeks, leaving 1-1/2 to 2 inches of dark leaves. Slice leeks in half lengthwise to within 1 inch of bulb end; rinse under cold water, and set aside.

Bring water to a boil in a large skillet; add the leeks. Cover and cook 15 minutes or until tender; drain. Cut through the bulb end of each leek, separating it into 2 halves.

Yield: 4 servings.

Serving Ideas : Serve warm.

NOTES : To serve, spoon 1/4 cup couscous onto each of 4 serving plates.

Place 2 leek halves on top of the couscous, and top each with 1/4 cup tomato mixture.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.