SEAFOOD COUSCOUS ready in 7 minutes
A recipe with a slightly ethnic flavor perfect for summer, very quick to prepare that will make you look great with very little effort.
I love couscous, a versatile ingredient that pairs easily with meat, fish, or even just vegetables, but is especially quick to prepare, provided you use the precooked type.
You just need to soak it in boiling water, and it’s ready in 5 minutes, making it perfect for when you’re on the go and maybe don’t feel like spending too much time in the kitchen but still want to eat an inviting, healthy, and balanced dish.
In today’s version, we’ll prepare it even faster by using frozen pasta sauces that you find in the supermarket’s freezer section!
After overcoming the initial skepticism, I must confess they were a real discovery because they cut the time down to the bone. You just need to put the sauce, still frozen, in a pan, and after only 5 minutes, you’re ready to season the couscous.
The only recommendation, as always, is to choose a quality product: there are different brands on the market. Opt for well-known brands that show the product in transparent packaging so you can see what you’re about to buy.
Personal tip: I prefer those that also contain shellfish with shells, making the dish richer, more visually appealing, and mussels and clams meatier.
I guarantee that once you try this quick Couscous recipe with fish sauce, you won’t let it go.
Believe me when I say it took me longer to write the recipe than to prepare the dish!!!!
And if you love COUSCOUS, try these recipes too
- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 203.75 (Kcal)
- Carbohydrates 18.06 (g) of which sugars 1.15 (g)
- Proteins 8.37 (g)
- Fat 11.16 (g) of which saturated 1.62 (g)of which unsaturated 3.22 (g)
- Fibers 1.44 (g)
- Sodium 350.67 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz cooked couscous (precooked)
- 2 tablespoons extra virgin olive oil
- 1 cup water (boiling)
- 1 package shellfish (frozen sauce for pasta)
- to taste salt
Tools
- Bowl
- Pan
Steps
Pour the precooked couscous into a bowl, season with 2 tablespoons of extra virgin olive oil, a pinch of salt, and mix with a spoon. Add the boiling water, seal the bowl with plastic wrap, and let it rest for about 5 minutes (check the times indicated on the package as they may be longer). After the time has passed, transfer the couscous to a large plate or tray and carefully fluff it with a fork.
Meanwhile, put the frozen seafood sauce directly into a non-stick pan, without oil or butter, and heat it with the lid on for about 5 minutes. Remove the lid and cook for another 1 minute.
Transfer the couscous directly into the pan where you cooked the fish sauce, taste, and adjust the salt if necessary. Add a drizzle of extra virgin olive oil, give it a final stir, and arrange it on the serving plate. You can enjoy it either hot or at room temperature.
NOTES
COUSCOUS: I used precooked couscous to speed up the process. There are several brands available, but they are all prepared the same way. You just need to refresh it by adding boiling water and letting it rest while covered with plastic wrap for times that vary (depending on the brand) from 5 to a maximum of 7 minutes. You can replace the Couscous with Bulgur following the same recipe.
FROZEN READY SAUCES: The ready-made pasta sauces you find in the fridge section are very convenient because they can be put directly into the pan without the need to defrost them. They are usually ready in about 7 minutes. For this recipe, they should remain a bit more liquid than when used to dress pasta. I removed it from the heat after 6 minutes (one minute before the package instructions).
STORAGE
Once prepared, the fish Couscous can be stored in the refrigerator in an airtight container for up to 2 days. This recipe is not suitable for freezing.
FAQ (Questions and Answers)
Is couscous a carbohydrate?
Yes, couscous is a source of complex carbohydrates and its glycemic index is very similar to that of pasta. However, the ‘absorption’ cooking method of couscous, which involves using one glass of water for each glass of product, helps contain the gelatinization of starch.
Can someone on a diet eat couscous?
Yes, someone on a diet can eat couscous because it is a light and low-calorie food that easily fits into a traditional diet plan. With its 350 calories per 100 grams of product, it has about half the calories of durum wheat pasta and rice.
