Mussels with Israeli Couscous

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Bring a medium saucepan of salted water to a boil. Add the couscous and cook as the label directs. Drain and set aside.
  2. 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.
  3. 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.