This is not a traditional couscous recipe. Moroccans mainly use red meat or chicken in couscous recipes. In some coastal cities, people use eel or catfish. I very much enjoy seafood, so I came up with this quick recipe. If you are using instant couscous, you can make this recipe in 30 minutes. That’s a fresh, gourmet dinner in 30 minutes! Perfect for those evenings where you are really hungry for a good meal but don’t have the energy to work hard in the kitchen.
Cooking time: 30 minutes
Start to finish time: 30 minutes
1 Bag / 1.25Lb seafood medley thawed (Mussels, shrimp, calamari and baby octopus)
4 tablespoons olive oil
250g Baby carrots
8 Baby sweet peppers
3/4 Teaspoon salt
½ Teaspoon black pepper
½ Teaspoon turmeric
½ Teaspoon chili powder
1 ½ Cup hot water
200g Cherry tomatoes
A bunch of asparagus stems (approximately 12 stems)
Chopped fresh cilantro for garnish
4 Servings of prepared couscous.For this recipe, I suggest using olive oil to fluff the couscous instead of butter.
Pour the olive oil in a deep stir fry pan and add the thawed seafood medley before the oil gets hot.
Add the carrots, baby sweet peppers, salt, pepper, turmeric and chili. Cover and cook on high heat for 15 minutes.
Add 1 cup of hot water, cherry tomatoes and asparagus. Cover and cook for another 15 minutes on high heat.
You should have a lot of broth in the pan. When serving, drizzle with the broth over the couscous, then place the seafood and vegetables over it.