Israeli Couscous with Saffron, Olives, and Spring V

Name: Israeli Couscous with Saffron, Olives, and Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry Israeli couscous; 4 tsp. canola oil; 2 bulbs fennel, slivered, grated, or finely chopped (1 cup); 1 medium leek, white and pale green parts finely chopped ( 1/2 cup); 6 cloves garlic, chopped (2 Tbs.); 1/2 cup dry white wine; 2 cups shelled fresh or frozen peas; 1 cup low-sodium vegetable broth; 4 plum tomatoes, chopped (1 cup); 2 0.25-g. pkg. saffron threads; 2 cups baby arugula leaves; 1/2 cup chopped, pitted oil-cured or kalamata olives; 3 Tbs. olive oil; Fresh basil leaves, for garnish

Servings: persons

2 cups dry Israeli couscous
4 tsp. canola oil
2 bulbs fennel, slivered, grated, or finely chopped (1 cup)
1 medium leek, white and pale green parts finely chopped ( 1/2 cup)
6 cloves garlic, chopped (2 Tbs.)
1/2 cup dry white wine
2 cups shelled fresh or frozen peas
1 cup low-sodium vegetable broth
4 plum tomatoes, chopped (1 cup)
2 0.25-g. pkg. saffron threads
2 cups baby arugula leaves
1/2 cup chopped, pitted oil-cured or kalamata olives
3 Tbs. olive oil
Fresh basil leaves, for garnish

1
Prepare couscous according to package directions.
2
Set aside.
3
Heat canola oil in large skillet over medium-high heat.
4
Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned.
5
Stir in wine, and cook 1 minute to deglaze pan.
6
Add peas, and let wine reduce 1 minute more, then add broth.
7
Add couscous, tomatoes, and saffron; season with salt and pepper, if desired.
8
Cover, and let stand 5 minutes.
9
Stir in arugula, and remove from heat.
10
Season with salt and pepper, if desired.
11
Spoon into bowls, then top with olives, olive oil, and basil.

1098

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups dry Israeli couscous, 4 tsp. canola oil, 2 bulbs fennel, slivered, grated, or finely chopped (1 cup), 1 medium leek, white and pale green parts finely chopped ( 1/2 cup), and more.

Yes, Israeli Couscous with Saffron, Olives, and Spring Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Israeli Couscous with Saffron, Olives, and Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions