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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 analysis per serving (4 servings)
59 grams carbs; 64 milligrams cholesterol; 714 calories; 21 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 33 grams fat; 9 grams fiber; 1835 milligrams sodium; 36 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
In separate pot put wine, garlic, onion, parsley. Bring to a boil and simmer 5 minutes.
- Step 3
Add mussels to second pot. Cover and cook until mussels open, 8 to 10 minutes. Remove from heat.
- Step 4
Cut lettuce leaves into ½-inch strips. Dice scallions and celery coarsely. Slice tomatoes.
- Step 5
Remove mussels from shells. Drain all juice into pot with white wine.
- Step 6
In a salad bowl arrange couscous, lettuce, tomatoes, mussels, celery and scallions.
- Step 7
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.
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