Israeli Couscous with Saffron, Olives, and Spring Vegetables
30 minutes or fewer
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