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1
Position a fine-mesh strainer over a bowl.
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2
Holding the tomatoes over the strainer, scoop out the seeds, letting the juice and seeds fall into the strainer.
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3
Press the seeds with a ladle to extract as much juice as possible.
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4
Discard the seeds and set the juice aside.
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5
Halve the tomato quarters and set them aside.
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6
Heat the oil in a large skillet over medium-high heat.
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7
Add the onion and saute for 5 minutes.
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8
Stir in the tomatoes, garlic, and oregano.
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9
Add the wine and tomato juice and bring to a boil.
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10
Decrease the heat and boil gently, uncovered, for 12 minutes.
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11
Remove from the heat.
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12
Set the tomato mixture aside, covered.
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13
Put the couscous in a saucepan with 1 teaspoon salt.
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14
Bring 2 1/2 cups water to a boil and pour it over the couscous.
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15
Cover and simmer for 10 minutes, stirring occasionally.
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16
Turn off the heat and let it rest, covered, for 5 minutes.
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17
Fluff with a fork, then cover and set aside.
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18
Just before cooking, clean the mussels.
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19
Gently tap any open shells against a countertop and wait a minute for the shell to close.
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20
If the shell stays open, the mussel is dead and must be discarded.
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21
Remove the little thistle of fiber, called the beard, that sticks out of the shell by yanking it toward the narrow end of the mussel.
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22
Fill a large bowl halfway with cold water and stir in a handful of salt.
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23
Soak the mussels in the water for 30 minutes, then lift them out, leaving the debris behind, and set them in a colander.
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24
Heat a grill and place the mussels between the grates.
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25
Grill until the mussels are open and cooked through, about 6 minutes.
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26
To serve, put a scoop of couscous on a plate, followed by the tomatoes, then the mussels.
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27
Season with salt, pepper, and a dash of olive oil.
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28
Garnish with the parsley.
