by Cordelia
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my 57 recipes »
Cordelia's Notes:
Expand1/2 big onion diced small (+ the white part of the green onions) Ask a question about this ingredient
1/2 bulb of fennel diced small Ask a question about this ingredient
1 red or orange bell pepper diced small Ask a question about this ingredient
3/4 cup of frozen pea or 1 cup of frozen green beans thawed Ask a question about this ingredient
3-4 cloves of garlic minced Ask a question about this ingredient
10 medium shrimps peeled and deveined, tail on Ask a question about this ingredient
1/2 pound clams Ask a question about this ingredient
1/2 pound mussels (preferably small) Ask a question about this ingredient
4 medium tubes of calamari cut to 1/2 inch rings Ask a question about this ingredient
1 -1.5 teaspoon of turmeric Ask a question about this ingredient
2 tablespoons of chopped parsley Ask a question about this ingredient
1 tablespoon of chopped tarragon Ask a question about this ingredient
1 cup of clam juice or fish broth (or any other broth that you have or water) Ask a question about this ingredient
1.5 cups of couscous Ask a question about this ingredient
2 tablespoons of chopped green onion (only the green part) Ask a question about this ingredient
3 tablespoons of olive oil Ask a question about this ingredient
Put the olive oil in a wide and deep skillet and add the chopped onion with a bit of salt. Cook on medium-high heat for 3-4 minutes and add the fennel. Cook for 3-4 minutes and add the bell pepper. Cook for few more minutes. Add the garlic and cook for 60 seconds.
Ask a question about this stepAdd the turmeric and teaspoon of salt and black pepper. Mix well.
Ask a question about this stepBring the clam juice and a cup of water to almost a boil, by warming it in the microwave or on the stove. Add to the skillet.
Ask a question about this stepAdd the shrimps, clams, mussels, parsley and tarragon to the skillet, mix and cover. Bring to a boil and cook for a few minutes until all the mussels and the clams opened (discard one that did not open).
Ask a question about this stepAdd the calamari to the skillet and sprinkle the couscous into the liquid, try to incorporate it, as much as you can, under the mussels and the clams. Cover the skillet and take of the heat. Wait for 10 minutes or so until the couscous absorbed all the liquid.
Ask a question about this stepTransfer to a serving dish and fluff the couscous with a fork and arrange the clams and mussels nicely. Add salt if needed when you fluff the couscous. Sprinkle the green onion on top before you serve.
Ask a question about this stepYou don't have to use all the different shall fish, you can even do this only with shrimps (even frozen if that's what you have). Or exchange the clams for more mussels or the other way around. Whatever you have or like.
Ask a question about this step
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
