Clams turn couscous into a New England delight

By Jim Bailey
theyankeechef.blogspot.com

Although a noted ingredient in many Middle Eastern recipes and mostly associated with Israel, couscous is, in fact, an original from Africa. Couscous, which is a semolina product, is the perfect sponge for absorbing the flavor of clam juice. But try this recipe using fish or other seafood stock, or chicken or vegetable broth.

New England style couscous highlighted with clams

1 (15-ounce) can whole tomatoes in juice
16 ounces clam juice
1/2 small onion, minced
3 tablespoons chopped, fresh basil
1 cup couscous
1 cup water
12 ounces chopped clams, drained with juice reserved
1 teaspoon sugar
Couple dashes of hot pepper sauce
Salt and black pepper to taste
Fresh basil leaves, chopped for garnish

In the bowl of a food processor or blender, add the whole tomatoes with juice, clam juice, onion and 2 tablespoons chopped basil. Pulse until the tomatoes are minced very fine.

Transfer to a large saucepan and add couscous, water, juice from the canned clams, sugar and hot pepper sauce.

Stir until combined and place pot over medium-high heat. When boiling, reduce heat to low, cover and simmer 8 to 10 minutes, or until the couscous has plumped up and cooked. Remove from heat, stir well, adding the chopped clams and season to taste. Divide among four bowls and serve with freshly chopped basil leaves on top.

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