seafood with couscous

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Photo: wefacecook.com
Prep Time:
25 minutes
Cooking Time:
45 minutes
Servings:
4

this dish is versatile. Mix up your fish selection by using halibut, black cod or salmon, add shrimps or take out the squid..

  • For the seafood with couscous:
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  • 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
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    Ingredients

    • 3 tbsp olive oil
      1 cup chopped onion
      1 cup chopped carrot
      1 tbsp chopped garlic
      1 cup diced fennel
      1/2 red pepper, diced
      1 cup diced zucchini
      1 cup pearl (Israeli) couscous
      1/2 cups chicken or vegetable stock
      1 cup canned tomatoes, chopped in juice
      1/2 tsp chili flakes
      Salt and freshly ground pepper
      1 cup fresh peas
      500 g mussels, cleaned (about 12)
      250 g clams (about 16)
      175 g squid, cut into 1/2-inch rings
      2 tbsp chopped parsley

    Directions

    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.

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