Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, spicy couscous with mussels. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Spicy couscous with mussels is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Spicy couscous with mussels is something that I’ve loved my entire life. They are nice and they look wonderful.
Lay the couscous, and arrange the opened mussels around each portion of couscous, then ladle the broth from the pot over the mussels. Spiced mussels and pumpkin tagine with couscous. Place all the mussels in a large pot and rinse with plenty of cold water.
To begin with this particular recipe, we must first prepare a few components. You can have spicy couscous with mussels using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spicy couscous with mussels:
- Take 400 g couscous
- Get 800 g mussels, cleaned, beard removed
- Get to taste Fresh chilli
- Get 1 courgette
- Take 800 ml hot stock
- Take Tablespoon passata sauce
- Get to taste Salt
- Get Lemon and basil to serve
- Make ready Olive oil
Place couscous in a medium saucepan, and cover with vegetable stock. Prepare couscous with chicken stock, according to the packet instructions. This Moroccan recipe shows how to make authentic couscous tfaya with either chicken or lamb, sweet-and-spicy caramelized onions, and raisins. Moroccan Couscous, Caramelized Onions & Raisins (Couscous Tfaya).
Steps to make Spicy couscous with mussels:
- Put mussels in a pan, just as they are. Cover and turn on the heat to medium. When they release their water and open, switch off and set a side. Meanwhile, chop chillies and courgette. When cooled, shell half the mussels
- Fry chopped chilli in oil for 1-2 mins. Add the courgette and cook for another 5 minutes or so. Add passata sauce and a pinch of salt. Stir and cook for another few minutes
- Now add the mussels andthe then the couscous. Immediately add hot stock, stir well and turn off the heat. Cover and leave for about 5 minutes
- Fluff up with a fork and serve with lemon and basil 😀
The Mussels with Couscous recipe out of our category Mussel and Clam! Toss the warm couscous with the harissa vinaigrette to coat. Add the cooked couscous to the tomatoes and stir well to combine. Serve black bean mixture over couscous. If desired, sprinkle with chopped fresh cilantro.
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