Name: Mussels with Israeli Couscous
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1 cup Israeli couscous; 1/4 cup extra-virgin olive oil; 1 onion, diced; 1 bay leaf; 6 cloves garlic, minced; 1/8 to 1/4 teaspoon red pepper flakes; 3/4 cup dry white wine; 1 28-ounce can whole peeled tomatoes, crushed by hand; 2 pounds mussels, scrubbed and debearded; 4 cups baby spinach; 1/4 cup chopped fresh basil

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.

Photograph by Ryan Dausch

Mussels with Israeli Couscous

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages