Clams with Israeli Couscous

Photo: Jason Wallis; Styling: Cindy Barr

Sustainable Choice. Farmed clams are a sustainable choice.

Yield: Serves 4 (serving size: about 1 1/4 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 415
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.6g
  • Protein: 33.8g
  • Carbohydrate: 57.2g
  • Fiber: 4.7g
  • Cholesterol: 51mg
  • Iron: 3.9mg
  • Sodium: 571mg
  • Calcium: 103mg

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

Preparation

  1. 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.
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