Tuscan Style Clams and Couscous
1. Prepare couscous as the label directs; cover to keep warm.
2. In a medium saucepot, cook and stir bacon over medium-high heat for 7 minutes or until crisp. Add garlic, spinach, and tomatoes; cook and stir for 1 minute or until spinach wilts. Add wine; heat to a simmer, scraping up browned bits from the bottom of the saucepot with a wooden spoon. Add clams; cover and cook for 8 minutes or until clams open. Remove clam mixture from heat; discard any unopened clams. Makes about 6 cups.
3. Serve clam mixture over couscous mixture sprinkled with cheese.
Makes about 4 cups.
- 7 g Total fat
- 2 g Saturated fat
- 36 mg Cholesterol
- 697 mg Sodium
- 59 g Carbohydrates
- 3 g Fiber
- 2 g Sugars
- 0 g Added sugars
- 24 g Protein
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Nutritional Information
- 7 g Total fat
- 2 g Saturated fat
- 36 mg Cholesterol
- 697 mg Sodium
- 59 g Carbohydrates
- 3 g Fiber
- 2 g Sugars
- 0 g Added sugars
- 24 g Protein
Directions
1. Prepare couscous as the label directs; cover to keep warm.
2. In a medium saucepot, cook and stir bacon over medium-high heat for 7 minutes or until crisp. Add garlic, spinach, and tomatoes; cook and stir for 1 minute or until spinach wilts. Add wine; heat to a simmer, scraping up browned bits from the bottom of the saucepot with a wooden spoon. Add clams; cover and cook for 8 minutes or until clams open. Remove clam mixture from heat; discard any unopened clams. Makes about 6 cups.
3. Serve clam mixture over couscous mixture sprinkled with cheese.
Makes about 4 cups.