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Clams with Israeli Couscous

Photo: Jason Wallis; Styling: Cindy Barr
Yield Serves 4 (serving size: about 1 1/4 cups)
Sustainable Choice. Farmed clams are a sustainable choice.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped fennel bulb
  • 1 cup uncooked Israeli couscous
  • 1 garlic clove, thinly sliced
  • 1/3 cup dry white wine
  • 1 1/2 cups fat-free, lower-sodium chicken broth
  • 1 cup unsalted tomato sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 24 littleneck clams (about 1 1/2 pounds)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 4 lemon wedges

Nutrition Information

  • calories 415
  • fat 4.6 g
  • satfat 0.7 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 33.8 g
  • carbohydrate 57.2 g
  • fiber 4.7 g
  • cholesterol 51 mg
  • iron 3.9 mg
  • sodium 571 mg
  • calcium 103 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and fennel; sauté 3 minutes. Add couscous and garlic to pan; sauté 1 minute. Add wine to pan; cook 1 minute or until liquid almost evaporates. Stir in broth, tomato sauce, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 7 minutes. Nestle clams in couscous mixture. Cover and cook 8 minutes or until clams open. Discard any unopened shells. Sprinkle with parsley; serve with lemon wedges.