Israeli Couscous with Saffron, Olives, and Spring Vegetables

This is a wonderful dish - it is healthy, and filling, and quite easy to make, if you don't mind doing some chopping! Start with good company and a glass of wine (try a kir, while snacking on some of the olives you won't need), and the chopping will be easy! That was how I did it! And, I must admit though, four fifths of the tasters of this recipe loved it. One fifth went to bed hungry. I'm not sure if it was the taste of the saffron, or the texture of the couscous, but take care with who you're serving this recipe to!

Exotic but mild,
This dish will appeal to most.
I went back for thirds!

Ingredients

• 2 cups dry Israeli couscous
• 4 tsp canola oil
• 2 bulbs fennel, slivered, grated, or finely chopped (1 cup)
• 1 medium leek, white andp ale green parts finely chopped (1/2 cup)
• 6 cloves garlic, chopped (2 Tbsp)
• 1/2 cup dry white wine
• 2 cups frozen or shelled fresh peas
• 1 cup low-sodium vegetable broth
• 4 plum tomatoes, chopped (1 cup)
• 0.5 g. saffron threads
• 2 cups baby arugula leaves
• 1/2 cup chopped, pitted oil-cured or kalamata olives
• 3 Tbsp 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.
4. Stir in arugula, and remove from heat. Season with salt and pepper, if desired.
5. Spoon into bowls, then top with olives, olive oil, and basil.

I used chicken broth, instead of vegetable broth, and I didn't chop the olives. Both substitutions turned out JUST FINE!

Recipe from Vegetarian Times, April 2010.