I
It's On A Slab
Guest
Prepare couscous according to directions. Set aside.
Heat canola oil in a large skillet over medium high heat. Add fennel, leek and garlic, cook 3 to 5 mins. until lightly browned.
Stir in wine and cook 1 minute.
Add peas, and let wine reduce 1 minute more. Add broth, couscous, tomatoes, and saffron. Season with salt and pepper.
Cover and let stand for 5 minutes. Stir in arugula and remove from heat.
Spoon into bowl, then top with olives, olive oil and basil garnish.
Heat canola oil in a large skillet over medium high heat. Add fennel, leek and garlic, cook 3 to 5 mins. until lightly browned.
Stir in wine and cook 1 minute.
Add peas, and let wine reduce 1 minute more. Add broth, couscous, tomatoes, and saffron. Season with salt and pepper.
Cover and let stand for 5 minutes. Stir in arugula and remove from heat.
Spoon into bowl, then top with olives, olive oil and basil garnish.
