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Israeli Couscous with Vegetables and Saffron Recipe

Israeli Couscous with Vegetables and Saffron Recipe

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Israeli Couscous with Vegetables and Saffron

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Ingredients:

Serving

1 head couscous

Directions:

Ingredient List
Serves 6
Cups dry Israeli couscous
Tsp. canola oil
Bulbs fennel, slivered, grated, or finely chopped (1 cup)
Medium leek, white and pale green parts finely chopped (1/2 cup)
Cloves garlic, chopped (2 Tbs.)
/2 cup dry white wine
Cups shelled fresh or frozen peas
Cup low-sodium vegetable broth
Plum tomatoes, chopped (1 cup)
-g. pkg. saffron threads
Cups baby arugula leaves
/2 cup chopped, pitted oil-cured or kalamata olives
Tbs. olive oil
Fresh basil leaves, for garnish
Directions
Prepare couscous according to package directions. Set aside.
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.
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.
Spoon into bowls, then top with olives, olive oil, and basil.
Nutritional Information
Per 1 1/2-cup serving: Calories: 349, Protein: 9g, Total fat: 13g, Saturated fat: 2g, Carbs: 49g, Cholesterol: mg, Sodium: 204mg, Fiber: 6g, Sugars: 6g

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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