Mediterranean Mussels with Fennel-Infused Couscous

1. Cook the Couscous

Start by bringing a medium saucepan of salted water to a boil. Add the Israeli couscous and cook until it is just barely al dente, about one minute shy of the package directions. Drain the couscous and toss it with a drizzle of extra-virgin olive oil to prevent sticking.

2. Infuse the Olive Oil

While the couscous is cooking, heat ¼ cup of olive oil in a large skillet or Dutch oven over medium heat. Add the smashed garlic cloves and cook them slowly until they turn a rich golden color, about 5 minutes. This step is crucial as it infuses the oil with a deep, aromatic flavor without burning the garlic. Remove the garlic and set it aside.

3. Cook the Fennel

Next, add the sliced fennel to the same skillet, season it with ½ teaspoon of salt, and cook until it becomes tender and slightly caramelized, which should take about 12 to 15 minutes. The fennel should soften and develop a sweet, fragrant quality that pairs beautifully with the mussels.

4. Cook the Mussels

Increase the heat to high and add the dried chile flakes, scrubbed mussels, finocchiona slices, and the reserved garlic to the skillet. Pour in the white wine, cover the skillet, and cook until the mussels open up, shaking the pan occasionally to ensure even cooking. This should take about 5 minutes. If any mussels remain closed after this time, discard them.

5. Finish the Dish

Reduce the heat to low and add the parsley leaves, orange zest, fresh orange juice, and unsalted butter to the skillet. Fold in the cooked couscous, cover the skillet, and let it warm through for a minute or two. The combination of fresh citrus, buttery texture, and herbal notes from the parsley will elevate the dish.

6. Serve

Finally, fluff the couscous gently and distribute it evenly among serving bowls. Drizzle with a bit more extra-virgin olive oil for a finishing touch, and serve immediately. Enjoy!