Clams w/ Israeli Couscous

Summah-summah-summah timeeeeeee…

will smith

Wasn’t it just yesterday that I told myself it was appropriate to blast my favorite Will Smith song in my car with the windows down?  How has this summer gone by so fast?!  I’m still holding on to the last few weeks of summer.  I need to make it last!

I think there’s no better way to celebrate the summer than eating fresh summer food.  I’ve been indulging in berry smoothies and farm fresh squash and zucchini.  Delish!  I’ve also realized our meals have been way lacking fresh seafood this summer.  What was I thinking?!  To catch up on everything I’ve missed, I wanted to try a new recipe from this month’s Cooking Light… a recipe with CLAMS!

Have you ever made clams at home?  It’s so easy!  I can’t believe I’ve waited this long to try it out myself.  Go ahead, pick up a pound of clams and try it out…

Clams with Israeli Couscous

Serves: 2

Ingredients:

  • 1 teaspoons olive oil 
  • 1/2 finely chopped yellow onion 
  • 1/2 cup uncooked Israeli couscous 
  • 2 garlic cloves, thinly sliced 
  • 1/4 cup dry white wine 
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/2 cup tomato sauce 
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon crushed red pepper
  • 1lb Littleneck Clams, thoroughly washed/scrubbed
  • 2 Tablespoons chopped Green Onions or Parsley
  • 2 lemon wedges 

Ingredients:

  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan. Add onion and sauté 3 minutes. Add couscous and garlic to pan; sauté 1 minute.
  2. Add the wine and cook for 1 more minute or until most of the liquid evaporates.  Stir in the broth, tomato sauce, salt, crushed red pepper, and bring to a boil. Cover and reduce heat.  Simmer for 7 minutes.  
  3. Nestle the clams in the couscous mixture.  Cover and cook for 8 minutes or until the clams are open.
  4. Discard any clams that have not opened, don’t eat those!  Sprinkle with green onions and serve with a lemon wedge.  

Recipe adapted from:  Cooking Light

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This recipe rocks.  The couscous and the clams are so flavorful from the wine and red sauce… I even snuck some extra crushed red pepper in there… of course.  I gotta tell you, after trying this dish, I’m not only a clam convert but I’m LOVING the Israeli Couscous!  I can’t wait to taste what’s next.

If you don’t have something in mind to make this weekend, pick up some clams and try this one out, savor the summer!

2 thoughts on “Clams w/ Israeli Couscous

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