Seafood Couscous

Ingredients

Scaled for your household (4 portions) · original serves 4

• Precooked couscous300 g
• Mussels in shells1 kg
• Clams in shells1 kg
• Squid before cleaning500 g
• Prawns before cleaning400 g
• Extra virgin olive oil50 g
• Dry white wine40 g
• Garlic cloves3 clove
• Fresh chilli2
• Saltto taste + to taste
  Original recipe breakdown · used in multiple steps

  • Salt, source amount unspecified — Publisher/method gives no numeric amount; retain as needed without inventing quantity.
  • Coarse salt for clam soak, source amount unspecified — Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Black pepperto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Mint leavesto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Cherry tomatoes450 g
• Water and coarse salt for cleaning clamsto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Soak clams in salted water for 2 hours, changing water to remove sand. Clean mussels, squid and prawns; cut squid into rings.

2. 2

   Heat some oil with two garlic cloves and one chilli. Add mussels and clams; cook briefly, add wine, then cover until shells open. Remove shellfish, strain cooking liquid and shell most.

3. 3

   Pour hot strained shellfish liquid over couscous with a little oil, using the source 1⅓ cups of liquid. Cover 5 minutes, then fluff.

4. 4

   Heat remaining oil with final garlic and chilli. Cook squid about 5 minutes, add tomatoes for 4 minutes, then prawns for 1 minute or until cooked. Add shellfish to warm through. Remove garlic and chilli, fold in couscous and mint.