Maybe it's the warmer weather, but I needed a welcome break from root vegetables and heavy soups and stews and potatoes and kale. While I love *ALL* of that food, the time has now come to move on to lighter greens and fresher combinations. <br /> <br />One of my favorite things to eat in the spring is leeks. I enjoy the larger, more pungent leeks in the winter for soups and stocks, but in the spring...the smaller, more tender leeks are so delicious when they're melted. <br /> <br />This recipe is a perfect, buttery, decadent, but not too much, entree for a cool spring evening. The mushrooms are crisped slightly beforehand and combine perfectly with the couscous and the melted leeks. I think you will love this recipe.

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