Preparation

• Heat oil in a large skillet over medium heat. Add onion, carrot and garlic. Sauté until beginning to soften, about 3 minutes. Add fennel and pepper and sauté for another 2 minutes, or until just tender.
  
  Add zucchini and pearl couscous. Cook until zucchini is slightly softened and couscous is toasted, about 2 minutes. Pour in stock and tomatoes. Season with chili flakes, salt and pepper.
  
  Simmer for 3 minutes, or until the couscous begins to absorb the liquid. Stir in peas. Add all of the seafood and cover skillet. Cook for 5 minutes, or until seafood is just cooked, mussels and clams are open and couscous is tender. Add additional stock if needed. Garnish with parsley and serve at once.

For the seafood with couscous:

Tags for seafood with couscous

main ingredients:

fish Pageturner Cookbook

tomato Pageturner Cookbook

seafood Pageturner Cookbook

pea Pageturner Cookbook

type of dish:

main Pageturner Cookbook

Country cuisine:

Canada Pageturner Cookbook

specific recipes:

entertaining Pageturner Cookbook

Type of meal:

dinner Pageturner Cookbook