Couscous With Clams

• 2 cups water
• 1 tablespoon unsalted butter
• Salt
• One 10-ounce package couscous
• 5 tablespoons extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper
• 3/4 cup dry white wine
• 3 pounds Manila clams or cockles, rinsed
• 1 cup drained roasted red peppers from a jar, cut into thin strips
• 1 cup drained canned white beans
• 2 large scallions, thinly sliced

1. In a medium saucepan, bring the water to a boil with the butter and a generous pinch of salt. Stir in the couscous, cover and remove from the heat.
2. In a large deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic and cook over high heat, stirring, until lightly browned, about 1 minute. Stir in the crushed red pepper and the wine and boil until the wine is reduced by half, about 5 minutes. Add the clams and bring to a boil. Cover the skillet, lower the heat to moderate and cook, stirring occasionally, until the clams open, about 3 minutes. Add the red peppers, beans and scallions and cook just until heated through, about 1 minute.
3. Fluff the couscous with a fork and spoon it into 4 deep bowls. Spoon the clams, peppers and beans over the couscous. Stir the remaining 1 tablespoon of olive oil into the broth, spoon it over the clams and serve.

water, unsalted butter, salt, couscous, extravirgin olive oil, garlic, red pepper, white wine, manila clams, red peppers, white beans, scallions

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