Fish couscous is an excellent first course that you can serve both hot and cold during the summer months, also perfect to take to the beach or the office. If you also love couscous I suggest you check out other Recipes with couscous and RECIPES with COLD COUSCOUS. To prepare couscous with fish you can use either fresh or frozen fish. Now let’s see how to make fish couscous and if you try it let me know. Barbara
I also recommend checking out:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 cup Couscous
- 3.4 fl oz Water
- as needed Extra virgin olive oil
- as needed Salt
- 10 Cherry tomatoes
- as needed Chives
- 4 Squid (calamari)
- 1.1 lb Mussels
- 1.1 lb Clams
- 1 clove Garlic
- as needed Parsley
How to prepare Fish couscous
Let’s start preparing fish couscous. Pour the water into a pot, add 1 tablespoon of extra virgin olive oil, season with salt and bring to a boil. When it boils remove from the heat, add the couscous and let it rest for 5 minutes; then fluff it with a fork.
Clean the mussels by scraping the shells well and removing the beard; then let them soak for half an hour in salted water to remove any sand.
Also clean the clams and let them soak for half an hour in salted water. Clean the squid: remove the eyes, beak and guts; if you can’t do this ask your trusted fishmonger to do it for you. Then cut the squid into rings, wash and halve the cherry tomatoes, and wash the chives.
Pour 2 tablespoons of extra virgin olive oil into a pan, add the garlic and let it infuse, add the squid and cook for 10 minutes, seasoning with salt and pepper.
After the soaking time for the mussels and clams, discard the water and rinse them under running water. In a pan pour 2 tablespoons of extra virgin olive oil, 1 chopped clove of garlic and the mussels; cover with a lid and let them open. When they have opened, sprinkle with chopped parsley, adjust salt and pepper and continue cooking for 5 minutes.
Repeat the same procedure for the clams. When they are cooked, remove the lid and let them cool slightly. Peel the shrimp and rinse them under running water. Pour some water into a pot and add a pinch of salt, add the shrimp and, from the moment it boils, cook for 5 minutes and then drain.
Remove the garlic clove from the squid and add the freshly cooked shrimp.
Shell the clams and mussels and add them to the pot with the squid and shrimp. Strain the cooking liquid from the clams through a fine sieve and add a few tablespoons of it to the fish pot, mixing everything well to add flavor.
Place the couscous in a bowl, add the fish, the halved cherry tomatoes and sprinkle with chives.
If you are serving it hot serve immediately; otherwise let it cool to room temperature and then refrigerate until ready to serve.
How to store the couscous chicken and peppers
Keep it in the refrigerator for 2 days
