Clams with Israeli Couscous
Time: 30 minutes
Flavor Hit: If you have saffron, add ½ teaspoon with the wine for extra flavor.
Serve with Wilted Swiss Chard and Mushrooms: Remove stems from 10 ounces Swiss chard. Thinly slice stems to measure 1 cup; coarsely chop leaves to measure 3 cups. Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add 1 thinly sliced shallot; cook 1 minute. Add 6 ounces sliced cremini mushrooms, chard stems, and ¼ teaspoon black pepper to pan; cook 5 minutes, stirring occasionally. Add chard leaves, 2 teaspoons lower-sodium soy sauce, and 1 tablespoon water to pan. Cover and cook 2 minutes or until chard wilts. CALORIES 59; FAT 3.7g (sat 0.5g); SODIUM 242mg
View Recipe: Clams with Israeli Couscous