Mixed Seafood and Pearl Couscous Bowl
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 2 cloves garlic cloves (finely sliced)
- 1 cup Israeli Couscous
- 3 cups low-sodium vegetable stock
- 1 cup tomato passata
- 2 cups cherry Tomatoes (halved)
- 2 cups frozen, rings Calamari (thawed)
- 4 cups clam (rinsed)
- 14 ozs Tuna steak
- mint (torn)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the olive oil in a large saucepan set over a moderate heat until hot. Add the garlic and fry for 30 seconds before stirring in the couscous.
2.
Cook for a further minute and then cover with the stock and passata. Stir well and bring the broth to a simmer.
3.
Cover and cook over a reduced heat for 10 minutes, stirring occasionally. Add the cherry tomatoes, calamari, and clams, and return the broth to a simmer.
4.
Cover again and cook for another 6 - 7 minutes until the clams have opened. Discard any that do not open.
5.
Meanwhile, preheat the grill to hot. Season the tuna and grill for 2 minutes on both sides until well-seared.
6.
Cut the steak into portions and stir into the seafood stew. Season the stew with salt and pepper.
7.
Ladle into bowls and serve with a garnish of mint.
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