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Clams with Israeli Couscous Recipe

   
 

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     Clams with Israeli Couscous

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2 teaspoons olive oil
1 cup finely chopped yellow onion
1 cup finely chopped fennel bulb
1 cup uncooked Israeli couscous
1 garlic clove, thinly sliced
1/3 cup dry white wine
1 1/2 cups fat-free, lower-sodium chicken broth
1 cup unsalted tomato sauce
1/2 teaspoon kosher salt
 
1/4 teaspoon crushed red pepper
24 littleneck clams (about 1 1/2 pounds)
3 tablespoons chopped fresh flat-leaf parsley
4 lemon wedges

Instructions
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.
Amount per serving Calories- 415 Fat- 4.6g Saturated fat- 0.7g Monounsaturated fat- 1.9g Polyunsaturated fat- 0.6g Protein- 33.8g Carbohydrate- 57.2g Fiber- 4.7g Cholesterol- 51mg Iron- 3.9mg Sodium- 571mg Calcium- 103mg


Originally Submitted
7/14/2013





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