0.0 – 0 reviews • Couscous
| Level: |
Easy |
| Total: |
40 min |
| Active: |
35 min |
| Yield: |
4 servings |
Ingredients
- Kosher salt
- 1 cup Israeli couscous
- 1/4 cup extra-virgin olive oil
- 1 onion, diced
- 1 bay leaf
- 6 cloves garlic, minced
- 1/8 to 1/4 teaspoon red pepper flakes
- 3/4 cup dry white wine
- 1 28-ounce can whole peeled tomatoes, crushed by hand
- 2 pounds mussels, scrubbed and debearded
- 4 cups baby spinach
- 1/4 cup chopped fresh basil
Instructions
- Bring a medium saucepan of salted water to a boil. Add the couscous and cook as the label directs. Drain and set aside.
- Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, bay leaf and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, about 10 minutes.
- Add 1 1/2 cups water, the mussels and 1/2 teaspoon salt. Cover and cook until the mussels open, about 5 minutes (discard any that do not open). Remove with a slotted spoon and divide among bowls. Add the couscous and spinach to the liquid in the pot and heat through, about 1 minute; season with salt. Add the couscous mixture to the bowls and sprinkle with the basil.
Nutrition Facts
| Calories |
450 |
| Total Fat |
11 grams |
| Saturated Fat |
2 grams |
| Cholesterol |
45 milligrams |
| Sodium |
1228 milligrams |
| Carbohydrates |
57 grams |
| Dietary Fiber |
6 grams |
| Protein |
29 grams |
| Sugar |
7 grams |
