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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 324.8
  • Total Fat: 11.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 450.2 mg
  • Total Carbs: 44.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 7.8 g

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Israeli Couscous with Saffron, Olives, and Spring Vegetables (Vegetarian Times)

Submitted by: LINDER17

Introduction

"Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavor to this dish. For a milder taste, use kalamata olives." Vegetarian Times (April 2010) "Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavor to this dish. For a milder taste, use kalamata olives." Vegetarian Times (April 2010)
Number of Servings: 8

Ingredients

    2 cups dry Israeli couscous
    4 tsp canola oil
    2 bulbs fennel, slivered, grated, or finely chopped (1 cup)
    1 medium lee, white and pale green parts finely chopped (1/2 cup)
    6 cloves garlic, chopped
    2 cups shelled fresh or frozen peas
    1/2 cup dry white whine
    1 cup low-sodium vegetable broth
    4 plum tomatoes, chopped (1 cup)
    2 cups baby arugula leaves
    1/2 cup chopped, pitted oil cured or kalamata olives
    3 tbs. olive oil

    fresh basil leaves, for garnish

Directions

1. Prepare couscous according to package directions. Set aside.
2. 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.
3. 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.
4. Spoon into bowls, then top with olives, olive oil, and basil.

Number of Servings: 8

Recipe submitted by SparkPeople user LINDER17.






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