Southern-style pearl couscous with squid

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Southern-style pearl couscous with squid

A fragrant, slightly spicy and southern-style dish bursting with flavour: pearl couscous in a rich broth with squid, prawns and mussels.

Prep Time10

Cook Time40

Total Time50

Course: pasta and cereals, Fish and Seafood, mediterranean

Cuisine: Own recipe

Keyword: healthy recipe, easy recipe, comfort food, mediterranean recipe, mediterranean fish dish, pearl couscous, one-pot dish, southern-style dish

language: en

gelegenheid: daily dishes, different as usual

Servings: persons

Calories: 534kcal

Equipment

deep pan with lid

Ingredients

500 gr pearl couscous
3 tomatoes
2 green italian pepper
2 red italian pepper
½ red onion
1 clove garlic
1½ liter vegetable broth
500 gr squid sliced
200 gr prawn
20 steamed mussels
0,2 gr saffron
2 tea spoon spicy paprika powder
1 tea spoon sweet paprika powder
salt and pepper
2 tbl spoon olive oil

Instructions

Rinse the tomatoes, cut out the hard core and halve them. Pour the olive oil into a deep pan and place the tomatoes cut-side down in the pan. Cover the pan and leave the tomatoes to simmer on a low heat for 15 minutes. They will then be easy to peel. Mash them with a fork.
Grate the garlic clove and finely chop the red onion. Slice the red and green pointed peppers into thin rings and add them to the tomatoes along with the onion and garlic. Leave to simmer for 5 minutes. Add the squid and vegetable stock, then season with spicy and sweet paprika, saffron, salt and pepper. Leave to simmer for a while.
The pearl couscous takes about 20 minutes to cook. Add it to the pan with the sauce and stir well. After 10 minutes, add the prawns and mussels. The aim is to ensure there is enough liquid left so that the couscous doesn’t absorb it all. Taste to check if the couscous is cooked through, taste and add some extra seasoning if necessary.

Notes

This southern-style dish of pearl couscous with squid, prawns and mussels is a delicious Mediterranean dish packed with flavour. The pearl couscous cooks in a spicy sauce made from vegetable stock, fresh tomatoes, red onion, red and green pointed peppers and garlic, allowing it to absorb all the flavours beautifully.

The combination of squid, prawns and mussels gives this dish a real seafood flavour, whilst saffron, hot paprika, sweet paprika, pepper and salt provide that deep, spicy touch. The result is a creamy and slightly spicy seafood dish that sits somewhere between a stew, paella and a southern-style soup.

Perfect for those who love Mediterranean seafood recipes but fancy a change from rice or pasta. Serve this rich pearl couscous immediately whilst hot, with some fresh parsley and perhaps a piece of bread to dip into the spicy broth.

Nutrition