Start to finish: 30 minutes
2 cups pearl couscous
Salt and pepper
2 tablespoons extra-virgin olive oil
1 1/2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
6 ounces Spanish-style chorizo sausage, halved lengthwise and sliced thin
3 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
1 cup dry vermouth or dry white wine
3 tomatoes, cored, seeded, and chopped
4 pounds littleneck clams, scrubbed
1/2 cup minced fresh parsley
Bring 2 quarts water to boil in medium saucepan. Stir in couscous and 2 teaspoons salt and cook until al dente, about 8 minutes; drain.
Meanwhile, heat oil in Dutch oven over medium heat. Add leeks and chorizo and cook until leeks are tender, about 4 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in vermouth and cook until slightly reduced, about 1 minute. Stir in tomatoes and clams, cover, and cook until clams open, 8 to 12 minutes.
Use slotted spoon to transfer clams to large serving bowl, discarding any that refuse to open. Stir couscous and parsley into cooking liquid and season with salt and pepper to taste. Portion couscous mixture into individual bowls, top with clams, and serve.
Nutrition information per serving: 699 calories; 154 calories from fat; 17 g fat (5 g saturated; 0 g trans fats); 25 mg cholesterol; 576 mg sodium; 76 g carbohydrate; 6 g fiber; 6 g sugar; 55 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Clams with Pearl Couscous, Chorizo, and Leeks in “The Complete Mediterranean Cookbook .”