4 tsp canola oil
2 bulbs fennel, slivered, grated, or finely chopped
1 medium leek, white and pale green parts finely chopped
6 cloves garlic, chopped
1/2 cup dry white wine
2 cups shelled fresh, or frozen peas
1 cup vegetable broth
4 plum tomatoes, chopped
2 pinches 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. Set aside.
2) Heat canola oil in large skillet over medium-high heat. Add fennel, leek and garlic, and cook 3 to 5 minutes, or until lightly browned.
3) Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes. Stir in arugula, and remove from heat. Season with salt and pepper, if desired.
4) Spoon into bowls, then top with olives, olive oil and basil.
Review: Well, I didn’t quite make this exact dish. I can’t find Israeli couscous (except in mass quantities on amazon.com), so I substituted regular couscous. I omitted fennel (because I don’t like it), and used only half of the recommended amount of garlic. It turned out wonderfully. It was a nice savory dish, thanks to the saffron. I do want to buy some Israeli couscous and remake this dish someday.
I made this again on 12/13/2010, using Israeli couscous:
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