MUSSELS WITH ISRAELI COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a medium saucepan of salted water to a boil. Add the couscous and cook as the label directs. Drain and set aside.
- Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, bay leaf and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Add the wine and cook until reduced by half, about 4 minutes. Add the tomatoes and cook, stirring occasionally, until thickened, about 10 minutes.
- Add 1 1/2 cups water, the mussels and 1/2 teaspoon salt. Cover and cook until the mussels open, about 5 minutes (discard any that do not open). Remove with a slotted spoon and divide among bowls. Add the couscous and spinach to the liquid in the pot and heat through, about 1 minute; season with salt. Add the couscous mixture to the bowls and sprinkle with the basil.
Nutrition Facts : Calories 450, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 45 milligrams, Sodium 1228 milligrams, Carbohydrate 57 grams, Fiber 6 grams, Protein 29 grams, Sugar 7 grams
COUSCOUS WITH MUSSELS AND SHRIMP
This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oil on medium in a 4-quart sauté pan. Add chorizo and let it sizzle a minute or two. Stir in onion, garlic and Espelette and cook until onion is soft. Stir in paprika, salt and tomatoes. Simmer gently about 5 minutes, until tomatoes soften and release their juices. Stir in couscous and cook a few minutes until all ingredients are well-combined.
- Add shrimp, folding them in with the rest of the ingredients. Stir in vermouth and stock. Let the liquid come to a simmer. Taste liquid for seasoning and adjust salt and Espelette. Add mussels and reduce heat to medium-low. Cover and cook until mussels open, from 6 to 8 minutes. Remove from heat and let rest, covered, 5 minutes. The couscous should be tender and should have absorbed most of the liquid.
- Serve directly from the sauté pan or pile the contents on a big, warm platter. Garnish with cilantro and lemon wedges.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 8 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 1047 milligrams, Sugar 2 grams, TransFat 0 grams
COUSCOUS WITH MUSSELS AND SHRIMP
The Couscous with Mussels and Shrimp recipe out of our category Grain! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Rinse and halve the tomatoes, remove the core and seeds and cut into squares. Rinse and halve the chile, lengthwise and remove the seeds and white ribs and thinly slice. Shell the fresh peas and cook in a pot of boiling salted water until crisp-tender, 5-7 minutes. Drain.
- Heat oil in a deep skillet. Peel and finely chop the onion and saute until translucent. Add the chopped tomatoes and shrimp. Add the fish stock, the chile, lemon juice, peas and mussels and season with salt. Cover and cook until the mussels have opened, about 15 minutes. If the pan is getting dry, add a little stock. Stir in the cilantro.
- Prepare the couscous according to package directions. Loosen with a fork, add a little butter and gently heat.
- Pile the couscous into a heated shallow bowl. Arrange the seafood and sauce around the couscous and garnish with cilantro, serve hot.
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