Couscous with Clams

Ingredients

• 1 cup beans white canned drained
• 10 ounce couscous 
• 0.5 teaspoon pepper red crushed
• 0.8 cup cooking wine dry white
• 2  garlic cloves thinly sliced
• 3 pounds manila clams rinsed
• 5 tablespoons olive oil extra-virgin
• 1 cup roasted peppers from a jar red drained cut into thin strips
• 4 servings try build-a-meal 
• 4 servings salt 
• 2 large scallions thinly sliced
• 1 tablespoon butter unsalted
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. In a medium saucepan, bring the water to a boil with the butter and a generous pinch of salt. Stir in the couscous, cover and remove from the heat.
2. In a large deep skillet, heat 1/4 cup of the olive oil until shimmering.
3. Add the garlic and cook over high heat, stirring, until lightly browned, about 1 minute. Stir in the crushed red pepper and the wine and boil until the wine is reduced by half, about 5 minutes.
4. Add the clams and bring to a boil. Cover the skillet, lower the heat to moderate and cook, stirring occasionally, until the clams open, about 3 minutes.
5. Add the red peppers, beans and scallions and cook just until heated through, about 1 minute.
6. Fluff the couscous with a fork and spoon it into 4 deep bowls. Spoon the clams, peppers and beans over the couscous. Stir the remaining 1 tablespoon of olive oil into the broth, spoon it over the clams and serve.