Simple Way to Prepare Perfect Mediterranean Couscous with Seafood Mix
Hello everybody, it's Brad, welcome to our recipe site. Today, we're going to prepare a special dish, Easiest Way to Prepare Perfect Mediterranean Couscous with Seafood Mix. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mediterranean Couscous with Seafood Mix, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mediterranean Couscous with Seafood Mix delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mediterranean Couscous with Seafood Mix is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mediterranean Couscous with Seafood Mix estimated approx 22 minutes.
To get started with this recipe, we must first prepare a few components. You can cook Mediterranean Couscous with Seafood Mix using 14 ingredients and 5 steps. Here is how you can achieve it.
A quick and easy recipe, this Mediterranean Couscous dish is made with seafood mix, tomatoes, feta, olives and capers, it's fresh, healthy & simply irresistible, that it will have any season calling your name.
Ingredients and spices that need to be Make ready to make Mediterranean Couscous with Seafood Mix:
- 2 cups cherry tomatoes or 1 big tomato cut up small
- 1/3 cup kalamata olives (sliced and pitted)
- 1/4 cup feta cheese
- Black pepper to taste
- 1/4 tsp kosher salt
- 1 (12 oz) bag seafood mix
- 1 tsp olive oil
- 3 garlic cloves, minced
- 2 cups vegetable broth
- 1 1/2 cups pearl couscous
- 1/2 lemon, juiced
- 2 tbsp fresh or dried parsley
- 1/4 tsp lemon zest (for garnish)
- 1 tsp fish sauce
Steps to make Mediterranean Couscous with Seafood Mix
- In a large bowl, combine the tomatoes, olives, feta and capers. Season with the pepper.
- Sprinkle the salt over the seafood mix. Heat a large deep skillet over medium high heat. When hot, add the oil, then the seafood mix and cook 2 ½ minutes, stirring in the garlic for the last minute. Transfer to the bowl of the tomato mixture.
- Add olive oil and couscous to skillet and brown the couscous. Now add the broth and fish sauce to the skillet, increase the heat to high, and bring to a boil. stir, cover and reduce the heat to medium. Cook until all the liquid is absorbed, 10-12 minutes. Fluff with a fork and add to the bowl of the seafood mix and tomato mixture. Add the lemon juice and toss well.
- Divide among 2-4 bowls, garnish with parsley and lemon zest and serve.
- > Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. You can heat it up or serve it cold. I ate my leftovers cold and I added a touch of olive oil to it since the couscous tends to dry up the next day.
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