Mussels with Summer Tomatoes and Couscous
Adapted from Serious Eats
MADE WITH PRESERVED SUMMER TOMATOES
2 Tbsp extra virgin olive oil
1 onion, diced
4 cloves garlic, minced
1 jar Organic Preserved Summer Tomatoes
1/2 cup white wine
Salt and pepper
2 cups Israeli couscous
2 lb mussels, rinsed and debearded (discard any that do not close when tapped)
1/2 cup parsley, minced
Heat the oil in a large saucepan over medium heat. Add the onion and garlic, stirring until fragrant and beginning to brown (2 min). Add the Summer Tomatoes and white wine. After bringing to a boil, reduce heat and simmer for 15 minutes. Season with salt and pepper to taste.
In another pot, heat 2 1/2 cups of water and 1 teaspoon of salt until boiling. Add the couscous and reduce heat to a simmer. Cover and cook, stirring occasionally until the couscous is al dente (10 minutes). Most of the water should be absorbed by the couscous by the end.
Stir the couscous into the tomatoes. Nestle the mussels into the tomato mixture, cover the pan and increase heat to high. Stir occasionally and cook until the mussels are open (1-3 minutes). Discard any that do not open. Garnish with parsley and serve.