Easy Mussels with Israeli Couscous and Tomato Broth Recipe
Ingredients
- 2 tbsp olive oil
- 1 white onion diced
- 3 garlic cloves minced
- Pinch of salt and pepper
- 1 cup dry white wine
- 2 cups Israeli couscous
- 2 cups water
- 1 28 oz cans crushed tomatoes
- 2 lbs mussels scrubbed and debearded
- Chopped Italian parsley for topping
- Sliced baguette for serving
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic, salt, and pepper, and cook for one minute.
- Add white wine and couscous. Toast couscous for 3 minutes, then add water and tomatoes to pan. Cover and summer on low heat for 10 minutes, or until couscous is cooked.
- Add mussels evenly to the pan and cover. Cook until the mussels are open, about 3 minutes. Discard unopened mussels.
- Serve with fresh Italian parsley and baguette slices.
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