Makes: 4 servings

30-45 minutes


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  • 150g (5.3 oz) toasted pearls couscous
  • 150g (5.3 oz) quinoa
  • 2 leeks (= 10 oz frozen leeks)
  • 1 onion or shallot
  • 1 cube of broth, olive oil, salt, spices
  • Optional: plant cream
  • Optional: white wine
  • Optional: parmesan or vegan parmesan


1. Wash and chop the leeks. Boil 2 L of water and put the vegetable broth cube. Meanwhile, glaze your onion finely sliced in a drizzle of olive oil.

2. Pour toated pearls of couscous and quinoa in the wok, glaze for a minute then pour a ladleful of broth. Let the cereals absorb, add a new ladle of broth, and so on until your cereals are cooked (15-20 minutes). Halfway through, add the leeks and 10 cL white wine, mix well.

3. When all is cooked you can add 10-15 cL plant cream for a most creamy rendering. Serve after 1 minute stirring with grated parmesan.

Recipe by Sabarot

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