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Israeli Couscous with Saffron, Olives, and Spring Vegetables

April 2010 p. 67

Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavor to this dish. For a milder taste, use kalamata olives.

Directions

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.

Member Rating: 1111

ingredient list

Serves 6

  • 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 (1/2 cup)
  • 6 cloves garlic, chopped (2 Tbs.)
  • 1/2 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
  • 1/2 cup chopped, pitted oil-cured or kalamata olives
  • 3 Tbs. olive oil
  • Fresh basil leaves, for garnish

Nutritional Information

Per 1 1/2-cup serving:

Calories 349
Protein 9g
Total Fat 13g
Saturated Fat 2g
Carbs 49g
Cholesterol 0mg
Sodium 204mg
Fiber 6g
Sugar 6g
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Comments

By lucylull on Apr 21, 2011:
love the recipes

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