Couscous with Mussels and Shrimp

Rinse and halve the tomatoes, remove the core and seeds and cut into squares. Rinse and halve the chile, lengthwise and remove the seeds and white ribs and thinly slice. Shell the fresh peas and cook in a pot of boiling salted water until crisp-tender, 5-7 minutes. Drain.

Heat oil in a deep skillet. Peel and finely chop the onion and saute until translucent. Add the chopped tomatoes and shrimp. Add the fish stock, the chile, lemon juice, peas and mussels and season with salt. Cover and cook until the mussels have opened, about 15 minutes. If the pan is getting dry, add a little stock. Stir in the cilantro.

Prepare the couscous according to package directions. Loosen with a fork, add a little butter and gently heat.