Shellfish Couscous Recipe

Name: Shellfish Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium leek, halved lengthwise,cleaned,and sliced into 1/4 inch half moons; 4 cloves garlic, thinly sliced; 6 tablespoons extra virgin olive oil; 1 tablespoon hot red pepper flakes; 1 cup sicilian green olives; 1 cup fresh tomato, chopped; 8 large cherrystone clams; 8 mussels; 8 large shrimp, peeled and deveined; ½ cup quick-cooking couscous; 2 cups fish stock or 2 cups bottled clam juice; 2 cups dry white wine; 1 14 lbs calamari, cleaned and cut into 1/4 inch rings; salt and pepper; ½ cup Italian parsley, finely chopped

Servings: persons

1 medium leek, halved lengthwise,cleaned,and sliced into 1/4 inch half moons
4 cloves garlic, thinly sliced
6 tablespoons extra virgin olive oil
1 tablespoon hot red pepper flakes
1 cup sicilian green olives
1 cup fresh tomato, chopped
8 large cherrystone clams
8 mussels
8 large shrimp, peeled and deveined
½ cup quick-cooking couscous
2 cups fish stock or 2 cups bottled clam juice
2 cups dry white wine
1 14 lbs calamari, cleaned and cut into 1/4 inch rings
salt and pepper
½ cup Italian parsley, finely chopped

1
In a large flameproof casserole suitable for serving, saute the leek and garlic in the olive oil over medium heat, until very soft- about 8 minutes.
2
Add the red pepper flakes, olives, tomatoes, clams, mussels, shrimp and couscous.
3
Stir to mix.
4
Add the fish stock and wine.
5
Bring to a boil.
6
Cover and cook for 3 minutes over high heat.
7
Remove the cover and stir to mix.
8
Add the calamari and continue to cook uncovered, stirring often, until the calamari is cooked but still tender, about 3 minutes.
9
Season to taste with salt and pepper.
10
Stir in the parsley.
11
Discard any clams or mussels that did not open.
12
Pour into a warmed serving dish and enjoy.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 medium leek, halved lengthwise,cleaned,and sliced into 1/4 inch half moons, 4 cloves garlic, thinly sliced, 6 tablespoons extra virgin olive oil, 1 tablespoon hot red pepper flakes, and more.

Yes, Shellfish 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.

Shellfish Couscous

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