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Spicy Seafood Couscous



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1 large onion, chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
4 clove garlic, chopped
12 Littleneck clams, scrubbed
1 cup dry white wine
3 small Bay leaves
2 lb. assorted fish fillets (such as halibut, cod and red snapper), cut into 1 1/2" pieces
8 oz. uncooked shrimp, peeled, deveined
1⁄3 cup Hot chili paste (such as sambal oelek*)
3 1⁄2 cup Plain couscous
1 1⁄2 tsp. fresh thyme, chopped
1 1⁄2 lb. fresh cultured blue mussels
3 tbsp. olive oil (plus 1/4 cup)
14 1/2 oz. diced canned tomatoes in juice
24 oz. bottled clam juice


  1. 1
    Rinse fresh blue mussels in tap water and set aside.
  2. 2
    Heat 3 tbsp. oil in heavy large pot over medium heat. Add onion; sauté 5 minutes. Add carrot, celery, and garlic; sauté 5 minutes. Add tomatoes with juices and 1 bottle clam juice and bring to boil. reduce heat; simmer uncovered 10 minutes. Cover and simmer 10 minutes. Transfer mixture to processor. Blend to chunky puree; return to pot. Mix in 2 bottles clam juice to make tomato broth.
  3. 3
    Combine mussels, clams, and wine in another large pot. Cover and cook over high heat until mussels and clams open, about 8 minutes. Using tongs, transfer mussels and clams to bowl (discard any that do not open). Strain cooking liquid into tomato broth.
  4. 4
    Place couscous in large bowl. Bring 2 1/2 cups water, 3 cups tomato broth, and 1/4 cup oil to boil in medium saucepan. Mix into couscous. Cover; let stand until liquid is absorbed, about 10 minutes. season with salt and pepper. Cover; let stand until ready to serve.
  5. 5
    Meanwhile, mix thyme and bay leaves into remaining tomato broth in pot and bring to boil over medium-high heat. Add fish. Cover and simmer 4 minutes. Add shrimp; cover and simmer until seafood is opaque in center, about 4 minutes. Turn off heat. Add reserved mussels and clams. Cover; let stand 2 minutes.
  6. 6
    Mound couscous on platter. Top with seafood. Spoon some tomato broth over to moisten. Sprinkle with parsley. Mix 3/4 cup tomato broth and hot chili paste in small dish. Serve couscous, passing chili mixture and remaining broth separately.


Recipe provided by Mussel Industry Council. Visit them Source:

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cuisines European, Other European
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