MISCELLANEOUS: If you like couscous, you will be delighted with this version of serving it with seafood.

COUSCOUS WITH SEAFOOD:

 

 

 

 

1 leek, white part, halved and thinly sliced                 

4 cloves garlic, thinly sliced

2 tbsp. olive oil                                                           

1 cup tomatoes, chopped

sea-food mix--your choice or:

 

    8 each cherrystone clams & mussels

    8 large shrimp, peeled and de-veined 
    1 ½ cup cleaned calamari, cut into ¼-inch rings                     

½ cup quick-cooking couscous

2 cup each fish stock + dry white wine

1 tbsp. red pepper flakes        

chopped flat-leaf parsley to garnish                            

salt and pepper

 

 

 

In a large skillet, heat olive oil and cook leeks and garlic over medium heat for 5-6 minutes, or until soft.

 

Add in tomatoes, red pepper flakes, clams, mussels, shrimp and couscous, stirring to mix well. Pour in fish stock and wine. Increase heat to high and bring mixture to a boil. Cover pot, cook mixture for 3 minutes.

 

Remove lid, add calamari and continue cooking, uncovered, for 3-4 minutes more, or until calamari is cooked. Add salt and pepper to taste. Discard any clam or mussels that did not open. Stir in parsley to serve.