Seafood Couscous

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Ingredients for Making Couscous with Seafood

Sea cocktail (octopus, squid, mussels, cuttlefish, peeled shrimp,) 250 grams
Couscous 100 grams
Olive oil 4 tablespoons
Soya sauce to your liking
Garlic 3 cloves
Seasoning (preferably for seafood) to your liking

Main Ingredients: Shrimp, Squid, Mussels and Scallops, Octopus
Serving 2 servings
World cuisine Moroccan cuisine

Inventory:

Jar without bottom and lid, Deep frying pan, Cutting board, Sharp knife, Bowl, Saucepan, Cooker

Cooking seafood couscous:

Step 1: Prepare the ingredients.

First, unfreeze a bag of seafood, then rinse them under water and drain. Cut garlic cloves into several large pieces. Heat a deep frying pan over medium heat, add a little olive oil. Add the garlic, reduce the heat and keep it in the pan for a little while. So that the garlic does not have time to blacken and fry, but simply gives its flavor. Then remove it from the pan.

Step 2: Stew seafood.

In the same pan, send seafood, sprinkle with seasonings. Simmer for about 1 minute over low heat. Pour the resulting "broth" into a separate container. Add soy sauce to the seafood and fry for another 1 minute.

Step 3: Cook the couscous.

Steam the couscous following the instructions on the package, only add a little less water than indicated. Add the drained "broth" from seafood to the cereal, salt to your taste. Stir regularly with a fork so that the grains do not stick together.

Step 4: Serve the couscous with seafood.

Now that everything is ready, put the jar without the bottom and the lid on a serving plate, put the finished cereal in it, then seafood, let it brew a little and carefully remove the jar. You can decorate the dish with fresh slices of vegetables, spreading them around a charming island. Good appetite!