Recipes Couscous with Clams Be the first to rate & review! More Amazing Seafood Recipes By Grace Parisi Updated on December 15, 2015 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Yield: 4 Ingredients 2 cups water 1 tablespoon unsalted butter Salt One 10-ounce package couscous 5 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced 1/2 teaspoon crushed red pepper 3/4 cup dry white wine 3 pounds Manila clams or cockles, rinsed 1 cup drained roasted red peppers from a jar, cut into thin strips 1 cup drained canned white beans 2 large scallions, thinly sliced Directions In a medium saucepan, bring the water to a boil with the butter and a generous pinch of salt. Stir in the couscous, cover and remove from the heat. In a large deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the garlic and cook over high heat, stirring, until lightly browned, about 1 minute. Stir in the crushed red pepper and the wine and boil until the wine is reduced by half, about 5 minutes. Add the clams and bring to a boil. Cover the skillet, lower the heat to moderate and cook, stirring occasionally, until the clams open, about 3 minutes. Add the red peppers, beans and scallions and cook just until heated through, about 1 minute. Fluff the couscous with a fork and spoon it into 4 deep bowls. Spoon the clams, peppers and beans over the couscous. Stir the remaining 1 tablespoon of olive oil into the broth, spoon it over the clams and serve. Rate it Print