Moroccan seafood stew with couscous

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 410, total fat 12 G., saturated fats 2 G., proteins 24 G., carbohydrates 50 G., fiber 10 G., cholesterol 96 mg, sodium 1564 mg, sugar 9 G.

This vibrant Moroccan-style dish is ready in just half an hour. Shrimp and mussels are simmered in a spicy tomato sauce with green beans and olives. Serve over couscous. Before adding the mussels to the sauce, scrub them with a brush to remove any sand and green hairs. When the dish is ready, be sure to remove any unopened mussels from the pan to avoid any spoilage.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup couscous
2 tbsp. l. olive oil
1 onion, sliced into thin half rings
1 tbsp paprika
1 tbsp. l. ground cumin
1 box (735 g) of chopped tomatoes or 2 x 400 g cans of canned chopped tomatoes
220 g green beans, ends removed, pods cut into 2 cm pieces.
0.5 cup pitted green olives + 1/4 cup brine
0.5 cups coarsely chopped fresh cilantro + extra for serving
900 g of mussels, washed with a brush and de-bearded
340 g medium shrimp, peeled and deveined

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mussels, shrimps, couscous grain, pureed tomatoes, green beans, olive, olive brine, cilantro, cumin, paprika

Cooking the dish according to the recipe:

Place the couscous in a medium heatproof bowl, add 1 cup boiling water, and stir. Cover with plastic wrap and set aside.
Heat the olive oil in a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the paprika, cumin, 1 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, stirring, until the onion is coated with the spices, about 1 minute.

Stir in 0.5 cups water, tomatoes, green beans, olives with brine, and cilantro. Bring to a boil and simmer until slightly reduced, about 5 minutes.
Add the mussels. Cover and cook until they begin to open, 3-5 minutes. Add the shrimp; continue cooking, covered, until the mussels open and the shrimp turn opaque and pink, about 5 minutes.
Discard any unopened mussels. Fluff the couscous with a fork. Divide among plates; top with the stewed seafood and sprinkle with cilantro.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Healthy dinners / Calorie content of prepared meals / Dinner / Soups / Thick soups and stews / Food Network - recipes / African cuisine / Moroccan cuisine

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