Littleneck Clams with Couscous, Leeks & Tomatoes

Instructions

1. Prepare the Couscous:
   • In a medium saucepan, bring 1 cup of broth to a boil. Remove from heat, stir in couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
2. Cook the Clams:
   • In a large pot or deep skillet, heat olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened.
   • Add the garlic and cook for another minute until fragrant.
   • Pour in the white wine, bring to a simmer, and cook for 2-3 minutes.
   • Add the remaining broth and bring the mixture to a gentle boil.
   • Add the Littleneck clams, cover the pot, and cook for about 5-7 minutes, or until the clams open. Discard any that do not open.
3. Add Tomatoes and Couscous:
   • Stir in the cherry tomatoes and cook for another 2 minutes until they soften slightly.
   • Gently fold in the couscous, lemon zest, and lemon juice. Season with salt and pepper to taste.
4. Serve:
   • Transfer the mixture to a large serving dish or individual bowls. Garnish with fresh parsley and serve with crusty bread to soak up the delicious broth.