Israeli Couscous with Vegetables and Saffron |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredient List
2. Serves 6
3. cups dry Israeli couscous
4. tsp. canola oil
5. bulbs fennel, slivered, grated, or finely chopped (1 cup)
6. medium leek, white and pale green parts finely chopped (1/2 cup)
7. cloves garlic, chopped (2 Tbs.)
8. /2 cup dry white wine
9. cups shelled fresh or frozen peas
10. cup low-sodium vegetable broth
11. plum tomatoes, chopped (1 cup)
12. -g. pkg. saffron threads
13. cups baby arugula leaves
14. /2 cup chopped, pitted oil-cured or kalamata olives
15. Tbs. olive oil
16. Fresh basil leaves, for garnish
17. Directions
18. Prepare couscous according to package directions. Set aside.
19. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned.
20. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes. Stir in arugula, and remove from heat. Season with salt and pepper, if desired.
21. Spoon into bowls, then top with olives, olive oil, and basil.
22. Nutritional Information
23. Per 1 1/2-cup serving: Calories: 349, Protein: 9g, Total fat: 13g, Saturated fat: 2g, Carbs: 49g, Cholesterol: mg, Sodium: 204mg, Fiber: 6g, Sugars: 6g
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