Moroccan Seafood Stew with Couscous

Total Time:
30 min
10 min
20 min

4 servings

  • 1 cup couscous
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, halved and thinly sliced
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 26 -ounce box chopped tomatoes (such as Pomi) or two 14 1/2-ounce cans diced tomatoes
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup pitted green olives, plus 1/4 cup brine
  • 1/2 cup roughly chopped fresh cilantro, plus more for topping
  • 2 pounds mussels, scrubbed and debearded
  • 12 ounces medium shrimp, peeled and deveined
  • Put 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 pot or Dutch oven over medium-high heat. Add the onion and cook, stirring often, until it starts softening, about 5 minutes. Stir in the paprika, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion is coated, about 1 minute. Stir in 1/2 cup water, the tomatoes, green beans, olives and brine, and cilantro. Bring to a simmer and cook until slightly reduced, about 5 minutes.

  • Stir in the mussels. Cover and cook until they start opening, 3 to 5 minutes. Stir in the shrimp; continue to cook, covered, until the mussels are open and the shrimp are opaque, about 5 minutes. (Discard any unopened mussels.) Fluff the couscous with a fork. Divide among bowls; top with the seafood stew and more cilantro.

  • Photograph by Ryan Dausch

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    FNS7 Episode 10 Iron Chef Challenge

    Not what you're looking for? Try:

    Lobster Stew with Roasted Red Pepper Potato Cakes

    Recipe courtesy of Susie Jimenez