Mussels with Israeli Couscous
Looking for an interesting way to use a unique vegetable like fennel? There are tons of recipes out there that are healthy, quick, meals that can still help stretch your cooking knowledge. This vegetable has a liquorice flavor to it (especially raw), but when it’s cooked, the flavor becomes more mild.
|Fennel bulb and fronds from Backyard Produce|
The other ingredient that was new to me was Israeli Couscous (Ptitim.) It is a toasted pasta that has the shape of little balls (unlike couscous we typically use.) I purchased this at Whole Foods, but if you can’t find any, feel free to use orzo and adjust your cook time.
This recipe required such a simple and quick prep, that it is on the table in 30 minutes, and each serving only has 415 calories and 4.6 grams of fat.
- 2 teaspoons olive oil
- 1 small onion, chopped
- 1 fennel bulb, cut into strips (directions below)
- 1 cup uncooked Israeli couscous
- 1 garlic clove, minced
- 1/3 cup dry white wine
- 1 1/2 cups chicken broth
- 1 cup tomato sauce
- 1/2 teaspoon kosher salt
- 1 teaspoon crushed red pepper
- 2 lbs mussels, beards removed and discarded
- 2 small tomatoes, chopped
- 3 tablespoons chopped fresh flat-leaf parsley and/or basil
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.
- Add couscous and garlic to pan; sauté 1 minute.
- Add wine to pan; cook 1 minute or until liquid almost evaporates.
- Stir in broth, tomato sauce, salt, and pepper; bring to a boil.
- Cover, reduce heat, and simmer 7 minutes.
- Place mussels in couscous mixture.
- Cover and cook 7 minutes or until mussels open. (Discard any unopened shells.)
- Stir in fresh tomatoes and sprinkle with parsley.
|Ryan going back for seconds! Yum!|