Israeli Couscous with Saffron, Olives, and Spring Vegetables Recipe - Vegetarian Times

Israeli Couscous with Saffron, Olives, and Spring Vegetables

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Israeli Couscous with Saffron, Olives, and Spring Vegetables

Israeli Couscous with Saffron, Olives, and Spring Vegetables

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

  • 6Servings

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Calories: 349
  • Carbohydrate Content: 49 g
  • Fat Content: 13 g
  • Fiber Content: 6 g
  • Protein Content: 9 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 204 mg
  • Sugar Content: 6 g