Marshall Field’s Gorgonzola Couscous

The Marshall Field's Cookbook: Collector's Edition

From the Marshall Field’s Cookbook


2 T. unsalted butter
1 sm. leek, trimmed, washed, and diced
2 c. chicken broth
2 c. couscous
1/2 c. heavy (whipping) cream
4 oz. crumbled Gorgonzola cheese
Salt and black pepper to taste


Melt butter in a saucepan over medium heat, add leek and cook 3-4 min. until soft. Add broth and bring to a boil. Stir in couscous, cook at rolling boil for 1 min., cover and remove from heat. Rest 20 min., until liquid is absorbed.

Place the pan over low heat and stir in cream and cheese. Season with salt and pepper.

Serve with grilled steak. Makes 4.