Sardinian Seafood Couscous Recipe

Name: Sardinian Seafood Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 oz fregola (Sardinian couscous, available in gourmet and Italian food shops); 2 None fresh crabs; 2 tbsp extra-virgin olive oil, plus additional, to serve; 2 tbsp finely diced red onion; 3 cloves garlic, crushed; 1/4 cup diced red pepper; 8 None capers; 2 tsp minced fresh green chili pepper; 2 None anchovies, minced; 1 None bay leaf; 1/4 cup white wine; 20 None mussels, cleaned; 7 oz cod fillet, quartered; 1 2/3 cups fish stock; 2 medium tomatoes, chopped; None None Fresh flat-leaf parsley, for garnish

Servings: persons

7 oz fregola (Sardinian couscous, available in gourmet and Italian food shops)
2 None fresh crabs
2 tbsp extra-virgin olive oil, plus additional, to serve
2 tbsp finely diced red onion
3 cloves garlic, crushed
1/4 cup diced red pepper
8 None capers
2 tsp minced fresh green chili pepper
2 None anchovies, minced
1 None bay leaf
1/4 cup white wine
20 None mussels, cleaned
7 oz cod fillet, quartered
1 2/3 cups fish stock
2 medium tomatoes, chopped
None None Fresh flat-leaf parsley, for garnish

1
Preheat the oven to 350u00b0F. Place fregola on a baking pan. Bake for 6 mins, or until light brown. Remove from oven and set aside.
2
Lift flaps on undersides of crab and lever off top shell in one piece; discard. Remove gills or spongy parts under shells; lightly rinse under cool tap water. Using a large, sharp knife, cut crabs in half.
3
Heat oil in a heavy-bottomed saucepan on medium-high heat. Add onion, garlic and peppers; saute for 5 mins, or until softened. Stir in capers, chili pepper, anchovies and bay leaf; cook for 3 mins.
4
Add crabs and fregola; cook for 3-5 mins. Pour in white wine to deglaze. Add mussels, cod and stock. Cover and simmer for 8 mins. Add tomatoes, cover and cook for 2-3 mins.
5
Garnish with parsley and drizzle with olive oil.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 7 oz fregola (Sardinian couscous, available in gourmet and Italian food shops), 2 None fresh crabs, 2 tbsp extra-virgin olive oil, plus additional, to serve, 2 tbsp finely diced red onion, and more.

Yes, Sardinian Seafood Couscous falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sardinian Seafood Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions