Name: One-Pot Pearl Couscous with Clams, Leeks, and Tomatoes
Total time: 1 h
Ingredients: 2 tablespoons unsalted butter; 1½ pounds leeks , white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 3 garlic cloves , minced; 2 tablespoons minced fresh tarragon; 1 cup dry white wine; 4 pounds littleneck clams , scrubbed; 2½ cups chicken broth; 2 cups pearl couscous; 3 tomatoes , cored, seeded, and chopped; 1 teaspoon grated lemon zest; Salt and pepper

Why This Recipe Works

We set out to create a one-pot version, using clams for their clean flavor and opting for easy-to-prepare pearl couscous, which has an appealing, pearl-like shape. We kept our ingredients list simple; we wanted to ensure the briny clam flavor was showcased and not overpowered by too many other elements. To start, we built a base of sweet leeks, garlic, fragrant tarragon, and plenty of white wine—all classic pairings with seafood. As a next step, we cooked our couscous, then finally, we steamed the clams on top. But by the time the shells opened, the couscous had turned to mush and we couldn’t access the little pearls of pasta to fluff before serving. Our solution was to reverse the cooking order, first steaming the clams in the aromatic broth until they just opened, and then setting them aside so they wouldn’t become rubbery. This freed up the pot to cook the couscous in our liquid—now flavored with the clam’s juices—which we stretched with chicken broth. The couscous pearls came out perfectly, and their starch helped subtly thicken the broth. Fresh tomatoes and bright lemon zest enhanced the briny flavor. We returned the clams to the pot, along with their juices, to let everything warm through before serving. A sprinkling of lightly licorice-flavored tarragon was the perfect finish to the dish.

Before You Begin

Serve with crusty bread. Pearl couscous is sometimes labeled Israeli couscous.

Instructions

Melt butter in Dutch oven over medium heat. Add leeks and cook until softened, about 4 minutes. Stir in garlic and 1 tablespoon tarragon and cook until fragrant, about 30 seconds. Stir in wine, increase heat to high, and bring to boil. Add clams, cover, and cook, stirring occasionally, until clams have opened, 5 to 7 minutes.

Using slotted spoon, transfer clams to large bowl and tent loosely with aluminum foil; discard any clams that refuse to open. Reduce heat to medium, add chicken broth and couscous to pot, and bring to simmer. Cover and cook until couscous is nearly tender and some broth remains, 8 to 10 minutes.

Off heat, stir in tomatoes and lemon zest and season with salt and pepper to taste. Nestle clams and any accumulated juices into couscous mixture. Cover and let sit until heated through, about 5 minutes. Sprinkle with remaining 1 tablespoon tarragon before serving.