Prev Recipe Next Recipe

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Save Recipe Print

Total:: 30 min
Active:: 30 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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

My Private Notes

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

Add a Note

Get the Recipe

This French tart is a beautiful way to eat apples.

Get the Recipe

1 - 3 of 6 videos

Moroccan Seafood Stew with Couscous

Categories:

My Private Notes

Crispy Chicken Parm Balls

Crispy Chicken Parm Balls 00:47

Cheesy Zucchini Packets 00:53

Four-Flavor Sheet Pan Pancakes 00:50

Giant Reese's Cup with Pieces 00:51

Whole Roasted Stuffed Cauliflower 00:42

Tarte Tatin 00:28