Israeli Couscous with Saffron, Olives, and Spring Vegetables

• 2 cups dry Israeli couscous
• 4 tsp. canola oil
• 2 bulbs fennel, slivered, grated, or finely chopped (1 cup)
• 1 medium leek, white and pale green parts finely chopped ( 1/2 cup)
• 6 cloves garlic, chopped (2 Tbs.)
• 1/2 cup dry white wine
• 2 cups shelled fresh or frozen peas
• 1 cup low-sodium vegetable broth
• 4 plum tomatoes, chopped (1 cup)
• 2 0.25-g. pkg. 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.
2. Set aside.
3. Heat canola oil in large skillet over medium-high heat.
4. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned.
5. Stir in wine, and cook 1 minute to deglaze pan.
6. Add peas, and let wine reduce 1 minute more, then add broth.
7. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired.
8. Cover, and let stand 5 minutes.
9. Stir in arugula, and remove from heat.
10. Season with salt and pepper, if desired.
11. Spoon into bowls, then top with olives, olive oil, and basil.

couscous, canola oil, fennel, garlic, white wine, peas, vegetable broth, tomatoes, saffron threads, baby arugula, olives, olive oil, fresh basil

Taken from www.vegetariantimes.com/recipe/israeli-couscous-with-saffron-olives-and-spring-vegetables/ (may not work)