I owe tonight’s recipe to Cooking Light. There is nothing better, after a long day of work and an even longer commute, to come home and cook a meal that takes only 30 minutes. One of the things I love about Cooking Light magazine is that they have delicious, fresh recipes that can be made in 30 minutes—and it honestly does take 30 minutes. Clams with Israeli Couscous was on the menu tonight.
For this recipe you need 2 teaspoons of olive oil, 1 cup finely chopped yellow onion, 1 cup finely chopped fennel bulb, 1 cup uncooked Israeli couscous, 1 garlic clove thinly sliced, 1/3 cup dry white wine, 1 ½ cups fat-free, lower-sodium chicken broth, 1 cup unsalted tomato sauce, ½ teaspoon salt, ¼ ground crushed red pepper, 24 Littleneck clams (about 1 ½ lbs.), 3 tablespoons flat-leaf parsley, and 4 lemon wedges.
Simply heat the oil in a skillet over medium-high heat, add onion and fennel and sauté for about 3 minutes. Then add the couscous and garlic—sauté for about 1 minute. Add wine and cook until liquid is almost evaporated. Then stir in broth, tomato sauce (I foolishly forgot to buy plain tomato sauce at the grocery store so I had to improvise and use can tomatoes in juice), salt and pepper. Bring to a boil, cover, reduce heat and simmer for about 7 minutes. Then you want to nestle the clams into the couscous mixture, cover and cook for about another 8 minutes (or until clams have opened up). Sprinkle with parsley and lemon juice (or a wedge of lemon if you prefer) and there you have it—a delicious meal in 30 minutes!
Talk about fast food. And the great thing about this recipe is that if once you start cooking and realize that you forgot an ingredient (like in my case), you can make some minor changes and it will still be absolutely delicious.
If you’re in a time crunch and come home famished after a long day’s work—story of my life, I’m ALWAYS hungry—then check out the 30-minute meals section in Cooking Light (either the magazine or online) and I promise you won’t be disappointed. But until next time, keep eating!