Leek and saffron couscous • Heart Research Institute NZ

Ingredients

• 1 cup instant couscous
• 1 tbsp extra light olive oil
• 1 large leek, trimmed and sliced ( 2 cups sliced)
• 1 pinch saf­fron threads, or 1 ⁄ 4 tea­spoon turmeric
• 400 g head fen­nel, trimmed and sliced ( 3 cups sliced)
• 1 ⁄ 2 cup white wine
• 3 large Roma toma­toes, diced
• 6 sprigs thyme
• 3 bay leaves
• 1 ⁄ 2 cup tight­ly packed chopped flat parsley