Israeli Couscous With Saffron, Olives, And Spring Vegetables (vegetarian Times)

Ingredients

2 cups dry Israeli couscous

4 tsp canola oil

2 bulbs fennel, slivered, grated, or finely chopped (1 cup)

1 medium lee, white and pale green parts finely chopped (1/2 cup)

6 cloves garlic, chopped

2 cups shelled fresh or frozen peas

1/2 cup dry white whine

1 cup low-sodium vegetable broth

4 plum tomatoes, chopped (1 cup)

2 cups baby arugula leaves

1/2 cup chopped, pitted oil cured or kalamata olives

3 tbs. olive oil

fresh basil leaves, for garnish

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