Clams With Israeli Couscous

• 2 teaspoons 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 1/2 cups fat-free, lower-sodium chicken broth
• 1 cup unsalted tomato sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 24 littleneck clams (about 1 1/2 pounds)
• 3 tablespoons chopped fresh flat-leaf parsley
• 4 lemon wedges

1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and fennel; saute 3 minutes. Add couscous and garlic to pan; saute 1 minute. Add wine to pan; cook 1 minute or until liquid almost evaporates. Stir in broth, tomato sauce, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 7 minutes. Nestle clams in couscous mixture. Cover and cook 8 minutes or until clams open. Discard any unopened shells. Sprinkle with parsley; serve with lemon wedges.

olive oil, yellow onion, fennel bulb, couscous, garlic, white wine, chicken broth, tomato sauce, kosher salt, red pepper, littleneck clams, parsley, lemon wedges

Taken from www.myrecipes.com/recipe/clams-israeli-couscous (may not work)