2 medium leeks, white and light green parts only, sliced thinly
2 cups cherry tomatoes, halved
3 cloves garlic, minced
1 cup dry white wine
2 cups vegetable or seafood broth
2 tbsp olive oil
1 lemon, zested and juiced
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Instructions
Prepare the Couscous:
In a medium saucepan, bring 1 cup of broth to a boil. Remove from heat, stir in couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
Cook the Clams:
In a large pot or deep skillet, heat olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Pour in the white wine, bring to a simmer, and cook for 2-3 minutes.
Add the remaining broth and bring the mixture to a gentle boil.
Add the Littleneck clams, cover the pot, and cook for about 5-7 minutes, or until the clams open. Discard any that do not open.
Add Tomatoes and Couscous:
Stir in the cherry tomatoes and cook for another 2 minutes until they soften slightly.
Gently fold in the couscous, lemon zest, and lemon juice. Season with salt and pepper to taste.
Serve:
Transfer the mixture to a large serving dish or individual bowls. Garnish with fresh parsley and serve with crusty bread to soak up the delicious broth.
We are working to get there soon
Melbourne orders have been deactivated as Manettas are currently in the process of changing suppliers. Keep an eye on this space for further updates
