Seafood Couscous Recipe
Category: Main Course
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Couscous | 300g |
| Mussels | 1kg |
| Clams | 1kg |
| Squid | 500g |
| Shrimp | 400g |
| Extra virgin olive oil | 50g |
| Dry white wine | 40g |
| Garlic cloves | 3 |
| Fresh chili peppers | 2 |
| Salt | to taste |
| Black pepper | to taste |
| Fresh mint | to taste |
| Cherry tomatoes | 450g |
Preparation Steps:
To make the Seafood Couscous, the first thing you’ll need to do is prepare the seafood by cleaning the shellfish and shrimp. Start by soaking the mussels and clams in cold water with a generous amount of coarse salt. Let them rest for about 2 hours, changing the water every so often to ensure they expel any sand. Once the time has passed, tap the shells with the flat side down onto the cutting board to check for any remaining grit. If you find any, clean it off, and gently remove the barnacle-like hairs from the side of the shells with a small knife or scrub them with a wire brush.
After cleaning the mussels and clams, move on to the squid. Cut it into rings about 1 cm thick, ensuring that it is evenly sliced for uniform cooking.
Next, heat up a large saucepan over medium heat, adding the olive oil, two peeled garlic cloves, and one whole chili pepper. Once the oil is hot and aromatic, add the mussels and clams to the pan. Let them cook over high heat for a couple of minutes until they begin to open. Once opened, deglaze the pan with the white wine. Allow the alcohol to evaporate, then cover the pan with a lid, letting the shellfish steam for a few more minutes until they are fully open and cooked.
Using a slotted spoon, remove the mussels and clams from the pan and transfer them to a separate bowl, discarding the garlic and chili. Be sure to save the flavorful liquid left in the pan, as it will be used for the couscous later. Strain this liquid into a colander to remove any impurities or small pieces of shell.
While the seafood is resting, it’s time to prepare the couscous. In a bowl, pour the couscous and drizzle with a bit of extra virgin olive oil. Cover the bowl with plastic wrap and let it rest for 5 minutes, allowing the couscous to absorb the flavorful liquid from the shellfish. After 5 minutes, the couscous will have swollen up, absorbing all the liquids, and it will be ready to fluff with a fork to separate the grains.
For the next step, cut the cherry tomatoes into quarters, setting them aside for later. Heat up more olive oil in a large pan and add the remaining garlic clove and a second chili pepper. Let them infuse the oil, cooking for a couple of minutes until fragrant. Then, add the squid rings, letting them cook for about 5 minutes until tender.
After the squid has softened, add the cherry tomatoes to the pan and cook for an additional 4 minutes, letting them soften and release their juices. Once the tomatoes have cooked down a bit, add the shrimp and cook them for about 1 minute, just until they turn pink and firm up.
Now that the seafood mixture is ready, turn off the heat and gently fold in the couscous, mixing everything together. The warmth of the seafood will help the couscous absorb even more flavor, creating a wonderful harmony of textures. To finish, sprinkle fresh mint leaves over the dish, adding a burst of freshness that will complement the richness of the seafood and couscous perfectly.
Your Seafood Couscous is now ready to serve. Dish it out into individual plates, garnishing with extra mint leaves if desired, and enjoy this beautifully fragrant, vibrant meal that brings the taste of the sea straight to your table.
Enjoy your meal, and let the flavors of the sea transport you to a coastal paradise!
This recipe is a delightful combination of seafood and couscous, offering a refreshing yet hearty dish perfect for any occasion. The balance of tender shellfish, succulent shrimp, and delicate squid, along with the fragrant mint and juicy cherry tomatoes, makes for a truly memorable meal. This Seafood Couscous recipe is not only simple to prepare but also loaded with natural, fresh flavors that will impress your family and guests. Whether served as a main course for dinner or as a special treat for a seafood-loving crowd, it’s a dish that will surely be loved by all.
