Moroccan Seafood Stew with Couscous
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 96 milligrams
- Sodium
- 1564 milligrams
- Carbohydrates
- 50 grams
- Dietary Fiber
- 10 grams
- Protein
- 24 grams
- Sugar
- 9 grams
- Total: 30 min
- Active: 30 min
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.