Who is can say they are not fascinated by the French Riveria, The Cote D’Azur. The sounds the smells the people.
Bright, fragrant Israeli couscous inspired by the French RivieraCouscous Antibes
(Photo: YaDa Chef)Transport your taste buds to the sunny Côte d’Azur with this elegant Couscous Antibes. Featuring plump Israeli (pearl) couscous, sweet fennel, leeks, saffron, and fresh herbs, it captures the vibrant flavors of the French Riviera. Light yet satisfying, it works beautifully as a vegetarian main or a stunning side dish.Why You’ll Love This Recipe
(Photo: YaDa Chef)Transport your taste buds to the sunny Côte d’Azur with this elegant Couscous Antibes. Featuring plump Israeli (pearl) couscous, sweet fennel, leeks, saffron, and fresh herbs, it captures the vibrant flavors of the French Riviera. Light yet satisfying, it works beautifully as a vegetarian main or a stunning side dish.Why You’ll Love This Recipe
- Ready in about 30 minutes
- Naturally gluten-free (using GF couscous)
- Packed with fresh vegetables and aromatic herbs
- Vegetarian and easily made vegan
Serves 4
1 ⅓ cups/334ml/230g dry GF Israeli couscous
3 teaspoon/15ml canola oil
2 bulbs fennel, sliced thin
1 medium leek, white and pale green parts finely chopped
4 cloves garlic, chopped
½/cup/125ml dry white wine
2 cups/450ml shelled fresh or frozen peas
1 cup/225ml low-sodium vegetable broth
4 plum tomatoes, chopped
pinch saffron threads
2 large handfuls of baby arugula/rocket leaves
½/cup//90g/225ml chopped, pitted kalamata olives
2 tablespoons/30ml olive oil
Fresh basil leaves, for garnish
Prepare couscous according to package directions. Set aside.
Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes. Stir in arugula, and remove from heat. Season with salt and pepper, if desired. Spoon into bowls, then top with olives, olive oil, and basil.
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