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Mussels with Israeli Couscous Recipe

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This recipe for Mussels with Israeli Couscous is from As Seen In Food Network Magazine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Kosher salt
1 cup Israeli couscous
¼ cup extra-virgin olive oil
1 onion, diced
1 bay leaf
6 cloves garlic, minced
⅛ to ¼ teaspoon red pepper flakes
¾ cup dry white wine
One 28-ounce can whole peeled tomatoes, crushed by hand
2 pounds mussels, scrubbed and debearded
4 cups baby spinach
¼ cup chopped fresh basil

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 min

 

 

 

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