totally simple clams, with many variations! start by making Israeli couscous in a heavy, lidded pot. when finished, put couscous into the bottom of a wide serving bowl. slice some aromatics, for this one I've got onion, fennel, and garlic. sauté the aromatics in your pot with olive oil, pinch of salt, pepper, lemon zest and crushed red pepper flakes, until soft and fragrant, then add dry white wine or dry vermouth, reduce. add cherry tomatoes or diced canned tomatoes and seafood stock (you could use chicken in a pinch) bring to a boil and throw in some clams. cover and cook until clams are open. pour clams and broth over couscous and finish with a heathy squeeze of lemon and parsley or basil. devour straight from the bowl with a big glass of crisp white and crusty bread for sopping up that broth.