Cooking Light AUGUST 2013
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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