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. 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.
  2. Add in the rinsed and drained fire-roasted red pepper strips.
  3. 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.
  4. Pour in the chicken broth, stock, or water. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
  5. Fluff with a fork. Set aside.
  6. 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.
  7. Add the wine to the pan and cook for 3 minutes in medium heat until the liquid slightly reduces.
  8. 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.
  9. Serve the clams over the lemon couscous and garnish with fresh parsley!

*Find Janani on Instagram at @skillettoplate