Mediterranean Couscous with Seafood Mix
Mediterranean Couscous with Seafood Mix

Hi everyone, hope you are having an amazing day. Today, we’re going to prepare a distinctive dish, mediterranean couscous with seafood mix. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Mediterranean Couscous with Seafood Mix is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Mediterranean Couscous with Seafood Mix is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have mediterranean couscous with seafood mix using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mediterranean Couscous with Seafood Mix:
  1. 2 cups cherry tomatoes or 1 big tomato cut up small
  2. 1/3 cup kalamata olives (sliced and pitted)
  3. 1/4 cup feta cheese
  4. Black pepper to taste
  5. 1/4 tsp kosher salt
  6. 1 (12 oz) bag seafood mix
  7. 1 tsp olive oil
  8. 3 garlic cloves, minced
  9. 2 cups vegetable broth
  10. 1 1/2 cups pearl couscous
  11. 1/2 lemon, juiced
  12. 2 tbsp fresh or dried parsley
  13. 1/4 tsp lemon zest (for garnish)
  14. 1 tsp fish sauce
Instructions to make Mediterranean Couscous with Seafood Mix:
  1. In a large bowl, combine the tomatoes, olives, feta and capers. Season with the pepper.
  2. 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.
  3. 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.
  4. Divide among 2-4 bowls, garnish with parsley and lemon zest and serve.
  5. > 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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