Mixed seafood couscous is one of the versions in which I enjoy cous cous, considering that I like pasta with fish with any type of pasta, but this way it’s really very good.
At home, couscous is mostly enjoyed by me and my daughter, the rest of the family doesn’t like it much, but sometimes even if I have to cook it just for myself, I make separate meals, I still do it.
In this recipe, I propose couscous as a hot dish, but in other versions I have proposed it as a cold dish.
I’m really curious to know if you like it and how you usually dress it.
Now just read my recipe and try making it yourself!
Feel free to try making my recipe and if you’d like, send me the photos and I’ll post them on my Facebook page with your name.
Approx. 480 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients for making Mixed Seafood Couscous
- 7.75 oz Precooked couscous
- 7 oz Shelled mussels
- 3.5 oz Shelled clams
- 7 oz Shelled shrimp tails
- 7 oz Small octopuses
- 7 oz Squid
- 8.75 oz Cuttlefish
- 3 tbsp Extra virgin olive oil
- to taste Salt
- to taste Pepper
- to taste Chopped parsley
- 2 cloves Garlic
Preparation of Mixed Seafood Couscous
First, thoroughly wash the seafood, cut larger pieces into chunks, and set aside.
Alternatively, you can take frozen mixed seafood for pasta or risotto.
In a non-stick pan, add the extra virgin olive oil, chopped garlic cloves, and sauté for a short time, then add the previously washed and cleaned seafood and let it cook.
During cooking, adjust pepper, salt, and add chopped parsley, continuing until fully cooked.
Meanwhile, place the couscous in a bowl covered with water, with an amount approximately equal to the couscous.
Leave it in the water until it absorbs the water, then add a drizzle of olive oil and use a fork to mix well until it is well-separated.
At this point, plate the couscous and pour over some of the seafood sauce we prepared and serve.
