Mussels with Israeli Couscous
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 45 milligrams
- Sodium
- 1228 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 6 grams
- Protein
- 29 grams
- Sugar
- 7 grams
- Total: 40 min
- Active: 35 min
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.