For those not used to cooking with leeks, the key to getting that great flavor and aroma is using a good olive oil and then cooking the leeks in it rather slowly. I really take my time with the leeks, letting them develop flavor without burning. You might not want to add the garlic at the beginning as it might get over done. Also, use plenty of the green parts. Just save the tougher outer part for stock. Much of the inner green is soft and delicious, and adds a lot of flavor. Potatoes go well with leeks if you don't have couscous. If you want more flavor, two things that go well are rosemary and sage. I like to make rosemary olive oil for use with leek dishes. Just heat fresh rosemary sprigs in good olive oil over very low heat for a long time, until the leaves turn crunchy but not burnt (think deep frying over a course of an hour or so.)
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For those not used to cooking with leeks, the key to getting that great flavor and aroma is...