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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups water |
1 tablespoon unsalted butter |
salt |
one 10-ounce package couscous |
5 tablespoons extra-virgin olive oil |
2 garlic cloves, thinly sliced |
1/2 teaspoon crushed red pepper |
3/4 cup dry white wine |
3 pounds manila clams or cockles, rinsed |
1 cup drained roasted red peppers from a jar, cut into thin strips |
1 cup drained canned white beans |
2 large scallions, thinly sliced |
Directions:
1. In a medium saucepan, bring the water to a boil with the butter and a generous pinch of salt. Stir in the couscous, cover and remove from the heat.
2. In a large deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic and cook over high heat, stirring, until lightly browned, about 1 minute. Stir in the crushed red pepper and the wine and boil until the wine is reduced by half, about 5 minutes. Add the clams and bring to a boil. Cover the skillet, lower the heat to moderate and cook, stirring occasionally, until the clams open, about 3 minutes. Add the red peppers, beans and scallions and cook just until heated through, about 1 minute.
3. Fluff the couscous with a fork and spoon it into 4 deep bowls. Spoon the clams, peppers and beans over the couscous. Stir the remaining 1 tablespoon of olive oil into the broth, spoon it over the clams and serve.
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