Lemon Israeli Couscous with Fire-Roasted Red Pepper Strips and Clams in White Wine Sauce
Food photographer and blogger Janani (@skillettoplate) features our Roland® Traditional Israeli Couscous and Fire-Roasted Red Pepper Strips in this bright and flavorful seafood dish.
- 1 cup Roland® Traditional Israeli Couscous
- 1 tablespoon butter
- Zest of half a lemon
- 1/2 cup Roland® Fire-Roasted Red Pepper Strips, rinsed and drained
- 1 1/4 cup chicken broth or water
- 2 cloves garlic, finely chopped
- 2 dozen little neck clams (scrubbed well)
- 2 tablespoons Roland® Extra Virgin Olive Oil
- 3/4 cup dry white wine
- Salt, pepper, and red pepper flakes, to taste
- 2 tablespoons fresh Italian parsley, for garnish
- Heat a small pot with butter and the lemon zest. Over low to medium heat, let the flavors of lemon get infused with the butter for a minute or two.
- Add in the rinsed and drained fire-roasted red pepper strips.
- Now add the Israeli couscous and toss everything together. By doing so you are toasting them a bit. Let them toast for about a minute or two.
- Pour in the chicken broth, stock, or water. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
- Fluff with a fork. Set aside.
- In a very large pan, add the olive oil and sauté the garlic over medium heat until lightly golden (about 2 minutes). Add in the red pepper flakes and cook for 30 seconds more.
- Add the wine to the pan and cook for 3 minutes in medium heat until the liquid slightly reduces.
- Turn heat to medium-high. Add the clams to the pan and cover to steam. As they open, remove the clams into a large bowl and tent with foil to keep warm. Any clams that have not opened after 7-10 minutes should be discarded.
- Serve the clams over the lemon couscous and garnish with fresh parsley!
*Find Janani on Instagram at @skillettoplate
In This Recipe
Traditional Israeli Couscous
#72074 | 10.5 OZ.
Fire-Roasted Red Pepper Strips
#45674 | 24 FL.OZ.
Extra Virgin Olive Oil
#70628 | 16.9 FL.OZ.