Israeli Couscous with Saffron, Olives, and Spring Vegetables (Vegetarian Times)
- Number of Servings: 8
Ingredients
2 cups dry Israeli couscous4 tsp canola oil2 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, chopped2 cups shelled fresh or frozen peas1/2 cup dry white whine1 cup low-sodium vegetable broth4 plum tomatoes, chopped (1 cup)2 cups baby arugula leaves1/2 cup chopped, pitted oil cured or kalamata olives3 tbs. olive oilfresh basil leaves, for garnish
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.
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.
Nutritional Info 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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