Mussels With Israeli Couscous And Tomatoes Recipe Recipe

Name: Mussels With Israeli Couscous And Tomatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced (about 1 1/2 cups); 4 medium cloves garlic, minced (about 4 teaspoons); 5 sprigs fresh oregano, leaves picked off and chopped; 1 (28 ounces) can whole peeled tomatoes, broken up into 1/2- to 1/4-inch pieces; 1/2 cup white wine; Kosher salt and freshly ground black pepper; 2 cups Israeli couscous; 2 pounds mussels, scrubbed and debearded (discard any that do not close when tapped); 1/2 cup chopped fresh parsley leaves

Servings: persons

2 tablespoons olive oil
1 large yellow onion, diced (about 1 1/2 cups)
4 medium cloves garlic, minced (about 4 teaspoons)
5 sprigs fresh oregano, leaves picked off and chopped
1 (28 ounces) can whole peeled tomatoes, broken up into 1/2- to 1/4-inch pieces
1/2 cup white wine
Kosher salt and freshly ground black pepper
2 cups Israeli couscous
2 pounds mussels, scrubbed and debearded (discard any that do not close when tapped)
1/2 cup chopped fresh parsley leaves

1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring often, until softened and just starting to brown, four to five minutes. Add the garlic and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and white wine. Bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes. Season to taste with salt and pepper.
2
Meanwhile, heat 2 1/2 cups water and 1 teaspoon salt in a medium saucepan over high heat until boiling. Add cous cous, reduce to a simmer, cover, and cook, stirring occasionally, until cous cous is softened, about 10 minutes.
3
Add the cooked couscous to the tomatoes and stir well to combine. Nestle the mussels in and amongst the couscous, cover the pan, and increase heat to high. Cover and cook, stirring occasionally, until the mussels are all completely open, 1 to 3 minutes (discard and mussels that do not open).
4
Add half the parsley and stir to combine. Divide the mussels and cous cous amongst four serving bowls top with remaining parsley and serve.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large yellow onion, diced (about 1 1/2 cups), 4 medium cloves garlic, minced (about 4 teaspoons), 5 sprigs fresh oregano, leaves picked off and chopped, and more.

Yes, Mussels With Israeli Couscous And Tomatoes Recipe falls under the Seafood 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.

Mussels With Israeli Couscous And Tomatoes Recipe

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