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Seafood Couscous

Updated: Dec 1, 2023

This is a good side dish to any fish main course, or perfect as a main course, to serve with a fresh salad

Ingredients (serves 4):

  • 200gr Couscous (the type that takes only 5 mins)

  • 100gr each of peeled prawns, cooked mussles, and calamari rings

  • TIP: the prawns and calamari may be raw, but the mussles must be pre-cooked

  • TIP: cut the prawns and calamari ring in pieces

  • 2 cloves of garlic, cut in fine pieces (not minced)

  • 2 pinches of chili flakes

  • Olive oil

  • 5 fillets of anchovies (drained from the preserving oil) or 1 Tbsp of anchovy paste

  • 2 Tbsp of fresh, washed and chopped parsley (or 1 Tbsp if dry)

  • Fine salt to taste

  • 1/2 cup of fish broth

  • 1/2 glass of white wine

  • 200gr of cherry tomatoes, cut in quarters


  • Place the garic, the chili flakes, and the anchovies in a big non-stick pan with some olive oil on a medium heat

  • TIP: if using anchovy fillets, break them down with a wooden spoon

  • As soon as the garlic is ready, add the raw fish and stir for 2 mins, raising the heat to the maximum

  • Add the cooked mussles (or together with the rest of the fish it that was also pre-cooked)

  • Add 1 Tbsp of fresh parsley and stir

  • Add the wine, stir well and wait 1 min

  • Add the quartered cherry tomatoes and the fish broth, and stir

  • Cook for 3 mins

  • Add the Couscous all at once and stir it carefully: it will absorb the liquid very quickly

  • Dry fry the seafood couscous for 1 min, then take it off the hob

TIP: you can make this in advance (max 4 hours if in the fridge, 1 hour if left outside of the fridge), then microwave it, covered, when it's time to serve

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