Seafood Couscous

Seafood couscous is a dish that combines sea flavors and Mediterranean aromas. I will guide you through the recipe, also suggesting some Italian accents to make it even more delicious.

Ingredients

• 250 g couscous
• 500 g assorted seafood (mussels, clams, shrimp, squid)
• 1 clove of garlic
• Chopped parsley to taste
• 1 small chili pepper (optional)
• Extra virgin olive oil
• Salt to taste
• 400 ml fish stock
• 1 glass of white wine
• Juice of 1 lemon
• 1 fresh tomato

Preparation

1. Start by preparing the couscous following the instructions on the package. Generally, you will need to pour the couscous into a large bowl, add a drizzle of oil and mix. Pour the already hot fish stock over it, cover with a lid and let it rest for about 5 minutes.
2. Meanwhile, clean the seafood. For mussels and clams, make sure they are well cleaned and free of impurities; the shrimp must be peeled and deveined, the squid cut into rings.
3. Sauté in a large pan with extra virgin olive oil one clove of garlic and if you wish a pinch of chili pepper.
4. Add the seafood and let it cook for a few minutes, then deglaze with the white wine.
5. Let the wine evaporate completely, then add the tomato cut into cubes, the chopped parsley, salt and cook for another 10-15 minutes, until the mollusks have opened.
6. While the seafood is cooking, fluff the couscous with a fork to aerate it and make it fluffier.
7. When the seafood is cooked, combine it with the couscous in a large bowl, add the lemon juice, mix gently and let it flavor for a few minutes.
8. Serve the seafood couscous hot or warm, garnishing with more fresh chopped parsley.

Trivia

Couscous is a dish of Berber origin, widespread throughout North Africa and also much appreciated in Italy, especially in western Sicily, where fish couscous is a true specialty, inherited from North African culinary traditions.

I hope this recipe can transport you to the flavors of the Mediterranean! Enjoy your cooking!