Clams with Israeli Couscous

Name: Clams with Israeli Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons crushed red pepper; 79 milliliters dry white wine; 237 milliliters finely chopped fennel bulb; 3 Tbsps chopped fresh flat-leaf parsley; 1 garlic clove, thinly sliced; 237 milliliters uncooked Israeli couscous; 1 teaspoons kosher salt; 4 lemon wedges; 680 grams 24 littleneck clams (about; 355 milliliters fat-free, lower-sodium chicken broth; 2 teaspoons olive oil; 237 milliliters unsalted tomato sauce; 237 milliliters finely chopped yellow onion

Clams with Israeli Couscous might be just the main course you are searching for. One serving contains 294 calories, 14g of protein, and 3g of fat. This recipe serves 4. Head to the store and pick up olive oil, flat-leaf parsley, lemon wedges, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion and fennel; saut 3 minutes.

Ingredients you will need

Fennel

Onion

Add couscous and garlic to pan; saut 1 minute.

Ingredients you will need

Couscous

Garlic

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Frying Pan

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.

Ingredients you will need

Tomato Sauce

Couscous

Pepper

Pasta Shells

Broth

Clams

Salt

Wine

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Frying Pan

Sprinkle with parsley; serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Parsley

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Frying Pan

Ingredients

Servings:

0teaspoons

crushed red pepper 79milliliters

dry white wine 237milliliters

finely chopped fennel bulb 3Tbsps

chopped fresh flat-leaf parsley 1

garlic clove, thinly sliced 237milliliters

uncooked Israeli couscous 1teaspoons

kosher salt 4

lemon wedges 680grams

24 littleneck clams (about 355milliliters

fat-free, lower-sodium chicken broth 2teaspoons

olive oil 237milliliters

unsalted tomato sauce 237milliliters

finely chopped yellow onion

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Hindsight Wines Chardonnay

Our 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.