Stuffed leek leaves

(This recipe comes from Miriam. "Comes from," as in, "completely made it up herself." I'm posting it with her comments, and I can't wait to try it! Thanks for the submission, Miriam!)

** I labelled this as vegetarian, even though it contains fish. Does anyone have a better label?

This meal is super easy and truly delicious. What's really good about this recipe is that it's a good combination of sweet, from the dried fruit, savory from the onion and salmon, spicy from the ginger and pepper, bitter from the parsley, and well-textured from the crunchy veggies, the moist cous cous, and soft leaves.

Ingredients: 2-3 large leeks

Stuffing: 1 cup of finely chopped onion, sauteed
about 1 cup each of the following, chopped:
flat leaf parsley
carrots
prunes or other dried fruit
celery
cucumber
red or green pepper
about 1/2 cup ginger
1 cup of cooked cous cous (I used garlic and herb instant cous cous)
1 piece of cooked fish, like salmon or shellfish
salt and freshly ground pepper to taste

tomato sauce (I used a canned tomato, onion, garlic sauce)
olive oil (optional)

Preparation: Clean, trim, and cut the leeks into 2 -1/2-in. long pieces. Make a slit along one side of the leek through to the center and separate the leaves.

Combine the rest of the stuffing ingredients. Season with salt and pepper to taste. Mix well.

Place a leek leaf on a work surface. Spread about a tablespoon of stuffing in the center of the leek. Roll the leaf up like a cigar, securing it with a toothpick if necessary. Line rolls up in a baking pan. Brush leaves with oil. Pour your favorite tomato sauce over the rolls.

For added moisture and flavor, drizzle olive oil over. Bake at 400 deg. for 20 minutes or until leeks are soft.