Lemon Israeli Couscous with Fire-Roasted Red Pepper… | Roland Foods

Ingredients

• 1 cup Roland® Traditional Israeli Couscous
• 1 tablespoon butter
• Zest of half a lemon
• 1/2 cup Roland® Fire-Roasted Red Pepper Strips , rinsed and drained
• 1 1/4 cup chicken broth or water
• 2 cloves garlic, finely chopped
• 2 dozen little neck clams (scrubbed well)
• 2 tablespoons Roland® Extra Virgin Olive Oil
• 3/4 cup dry white wine
• Salt, pepper, and red pepper flakes, to taste
• 2 tablespoons fresh Italian parsley, for garnish
• Heat a small pot with butter and the lemon zest. Over low to medium heat, let the flavors of lemon get infused with the butter for a minute or two.
• Add in the rinsed and drained fire-roasted red pepper strips.
• Now add the Israeli couscous and toss everything together. By doing so you are toasting them a bit. Let them toast for about a minute or two.
• Pour in the chicken broth, stock, or water. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
• Fluff with a fork. Set aside.
• In a very large pan, add the olive oil and sauté the garlic over medium heat until lightly golden (about 2 minutes). Add in the red pepper flakes and cook for 30 seconds more.
• Add the wine to the pan and cook for 3 minutes in medium heat until the liquid slightly reduces.
• Serve the clams over the lemon couscous and garnish with fresh parsley!