nutritional information

Per 1 1/2-cup serving:

  • Calories: 349
  • Protein: 9 g
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 49 g
  • Cholesterol: 0 mg
  • Sodium: 204 mg
  • Fiber: 6 g
  • Sugar: 6 g

Israeli Couscous with Saffron, Olives, and Spring Vegetables

Israeli Couscous with Saffron, Olives, and Spring Vegetables

Serves 6

30 minutes or fewer

Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavor to this dish. For a milder taste, use kalamata olives.
  • 2 cups dry Israeli couscous
  • 4 tsp. canola oil
  • 2 bulbs fennel, slivered, grated, or finely chopped (1 cup)
  • 1 medium leek, white and pale green parts finely chopped (½ cup)
  • 6 cloves garlic, chopped (2 Tbs.)
  • ½ cup dry white wine
  • 2 cups shelled fresh or frozen peas
  • 1 cup low-sodium vegetable broth
  • 4 plum tomatoes, chopped (1 cup)
  • 2 0.25-g. pkg. saffron threads
  • 2 cups baby arugula leaves
  • ½ cup chopped, pitted oil-cured or kalamata olives
  • 3 Tbs. olive oil
  • Fresh basil leaves, for garnish

1. Prepare couscous according to package directions. Set aside.

2. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned.

3. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes. Stir in arugula, and remove from heat. Season with salt and pepper, if desired.

4. Spoon into bowls, then top with olives, olive oil, and basil.

April 2010 p.67

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My husband and I both loved this! switched the couscous for farro and peas for edamame for more protein. The flavors were great! I'm not even a fan of fennel and I was surprised at how much I liked this dish! I'll be making it again and again. I ate the leftovers cold and that was just as good too!

Anya - 2012-06-10 19:35:46

love the recipes

lucylull - 2011-04-21 22:05:38