Israeli Couscous With Saffron, Olives, And Spring Vegetables

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2 cups dry Israeli couscous

4 tsp. canola oil

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

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

6 cloves garlic, chopped (2 Tbs.)

1/2 cup dry white wine

2 cups shelled fresh or frozen peas

1 cup low-sodium vegetable broth

4 plum tomatoes, chopped (1 cup)

2 0.25-g. pkg. saffron threads

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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