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Israeli Couscous with Saffron, Olives, and Spring Vegetables

kept bylaerkin
recipe byVegetarian Times

Serves 6


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 (½ cup)
6 cloves garlic, chopped (2 Tbs.)
½ 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
½ cup chopped, pitted oil-cured or kalamata olives
3 Tbs. olive oil
Fresh basil leaves, for garnish



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