Directions

1. Heat a small pot with butter and the lemon zest. Over low to medium heat, let the flavors of lemon get infused with the butter for a minute or two.
2. Add in the rinsed and drained fire-roasted red pepper strips. Now add the Israeli couscous and toss everything together. Toast for about a minute or two.
3. Pour in the 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.
4. In a large pan, add the olive oil and sauté the garlic over medium heat until lightly golden (about 2 minutes).
5. Add in the red pepper flakes and cook for 30 seconds more. Add the wine to the pan and cook for 3 minutes on medium heat until the liquid slightly reduces.
6. 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.
7. Serve the clams over the lemon couscous and garnish with fresh parsley.