Clams With Israeli Couscous, Rhubarb, and Baby Artichokes

By Carol Dudar

Photos By Ashley Capp, Prop styling by Andrea McCrindle

Fresh and savoury, this seafood dish invokes a mix of global flavours and delights. (serves 4)


  • 2lbs (1kg) littleneck clams, cleaned and scrubbed
  • 2 cups (500ml) Israeli couscous
  • ½ cup (125ml) rhubarb stalks, finely chopped
  • 2 lemons, halves, divided
  • 1lb (2 cups) baby artichokes
  • 4 fresh bay leaves, divided
  • 4 tbsp (30ml) unsalted butter,divided
  • 8 sprigs of fresh thyme, divided
  • 1 cup (250ml) dry white wine
  • 1 tbsp (15ml) lemon zest
  • 2 garlic cloves, thinly sliced
  • ¼ tsp (1ml) dried red chili flakes
  • kosher salt
  • freshly ground pepper
  • extra virgin olive oil


Trim and cut the artichokes into halves. Immerse the artichokes immediately in cold water with the one lemon squeezed into the water.

Bring a large pot of salted water to a boil with the other lemon, 2 bay leaves, 4 sprigs of the thyme.

Turn heat down to a simmer ,add the artichokes and cover. Simmer 8-10 min or until artichokes are just tender. Remove the artichokes from water, set aside and bring the water back up to a boil.

Add the couscous, turn the heat down to a simmer again, stir occasionally until al dente, approx 6-8 minutes. Reserve 1 cup of the cooking water, drain the couscous and set aside.

Meanwhile, melt the butter in a large saucepan. Add the remaining thyme sprigs, and bay leaves. Add the rhubarb and saute a few minutes or until slightly translucent. Add the garlic and saute for another few minutes or until they begin to turn slightly golden in colour.

Add the wine to the saucepan and bring to a boil, turn down heat, stir occasionally and simmer until wine is reduced in half.

Add the clams, cover the saucepan, and let simmer for 4 min or until they have opened up. Remove and discard any that don’t open up. Transfer the clams to a large serving dish.

Melt the 2 remaining tablespoons of butter, and lemon zest in the saucepan, add the couscous, the rhubarb, artichokes, and ½ cup of the reserved cooking liquid. Bring to a gentle simmer, stirring occasionally until sauce is slightly thickened. Add more of the reserved cooking water if necessary to make it more saucy.

Season with the salt, pepper and chili flakes, and return clams to the pan. Heat until all ingredients are warmed thoroughly.

Divide between 4 bowls, drizzle with extra virgin olive oil.  Serve immediately.

Clear Tip:  livestock agriculture and conventional fishing methods are hard on the environment.  Please choose sustainably raised, organic meat, poultry and seafood whenever possible.  It’s better for you, it’s better for the earth.