Name: Moroccan Seafood Stew with Couscous
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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

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Moroccan Seafood Stew with Couscous

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