
This is a sponsored post by Roland foods. All views and opinion are my own.
That’s the lemon Israeli couscous with fire-roasted bell pepper strips served with clams in white wine sauce – I call it a perfect summer meal! The clams are served over the perfect Israeli couscous from @rolandfoods that I infused with lemon flavor along with @rolandfoods fire-roasted red pepper strips! Simple, delicious, and easy to prepare summer meal that comes together in very less time! This couscous pairs well with just any protein – chicken, meatballs, salmon, or lamb chops! So have fun cooking with @rolandfoods this summer!

Below are links to their website and the products used:
Roland foods website! https://rolandfoods.com/
Red Peppers – https://www.amazon.com/dp/B001M0G1SM
Israeli Couscous – https://www.amazon.com/dp/B001A5RS54?ref=nb_sb_ss_w_as-reorder-t1_ypp_rep_k0_1_7&&crid=BAVL3T7PYUH5&&sprefix=israeli

Here you go with the recipe:
Ingredients:
Roland foods Israeli Couscous- 1 cup
Zest of half a lemon
Roland foods fire-roasted red bell pepper – 1/2 cup rinsed and drained
Water – 11/4 cup
Salt, pepper, and red chili flakes for seasoning
Garlic – two cloves chopped fine
Littleneck clams- 2 dozen (scrubbed well)
Olive oil – 2 tbsp
Fresh Italian parsley- 2 tbsp
Dry white wine – 3/4 cup
Method:
- Heat a small pot with a tablespoon of butter and the zest of half a lemon. Over low to medium heat, let the flavors of lemon get infused with the butter for a minute or two.
- Add in the rinsed and drained roasted red bell pepper strips.
- Now add the Israel couscous and toss everything together. By doing so you are toasting them a bit. Let them toast for about a minute or two.
- Pour in 1 and 1/4 cups of chicken broth, stock, or water. Season with salt and pepper. Bring to a simmer and cook, covered for 10 minutes.
- Fluff with a fork. Set aside. Now let’s start making the clams in white wine sauce.
- In a very large pan, add the olive oil and sauté the garlic over medium heat until lightly golden (about 2 minutes). Add in the red pepper flakes and cook for 30 seconds more.
- Add the wine to the pan and cook for 3 minutes in medium heat until the liquid slightly reduces.
- Turn heat to medium-high. Add the clams to the pan and cover to steam. As they open, remove the clams into a large bowl and tent with foil to keep warm. Any claims that have not opened after 7-10 minutes should be discarded (because they are dead).
- Serve the clams over the lemon couscous and garnish with fresh parsley!