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


  • 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


  • 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.
seafood with couscous

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