Ingredients
- 2 cups water
- 1 cup precooked couscous
- 1 cup white wine
- 3 whole cloves garlic
- ½ medium-size onion, diced
- ¼ cup fresh parsley leaves, whole
- 2 pounds mussels
- 1 medium-size head of red leaf or Romaine lettuce
- 4 scallions
- 4 stalks of celery
- 2 tomatoes
- ½ cup olive oil
- 1 lemon
- Salt and pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
688 calories; 33 grams fat; 4 grams saturated fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 56 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 36 grams protein; 63 milligrams cholesterol; 853 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In a pot, bring the water, salted, to a boil and add couscous and stir with fork. Remove from heat. The couscous, which will have absorbed all of the water, will be soft but should not be sticky.
- In separate pot put wine, garlic, onion, parsley. Bring to a boil and simmer 5 minutes.
- Add mussels to second pot. Cover and cook until mussels open, 8 to 10 minutes. Remove from heat.
- Cut lettuce leaves into 1/2-inch strips. Dice scallions and celery coarsely. Slice tomatoes.
- Remove mussels from shells. Drain all juice into pot with white wine.
- In a salad bowl arrange couscous, lettuce, tomatoes, mussels, celery and scallions.
- To make dressing, strain the wine-mussel juice mixture and mix about half of it with olive oil and juice from one lemon, or to taste. Salt and pepper.
35 minutes
Dining and Cooking