Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sustainable Choice. Farmed clams are a sustainable choice.

Ivy Manning
Recipe by Cooking Light August 2013

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Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

415 calories; fat 4.6g; saturated fat 0.7g; mono fat 1.9g; poly fat 0.6g; protein 33.8g; carbohydrates 57.2g; fiber 4.7g; cholesterol 51mg; iron 3.9mg; sodium 571mg; calcium 103mg.
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