Easiest Way to Recipe Delicious Mediterranean Couscous with Seafood Mix

Without fail cooking ultimate Mediterranean Couscous with Seafood Mix easy, yummy, practical.

Good Evening every body, at this time you get present recipe Mediterranean Couscous with Seafood Mix with 14 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 5 stages of easy cooking Mediterranean Couscous with Seafood Mix.

Ingredients all Mediterranean Couscous with Seafood Mix

1. Needed 2 cups : cherry tomatoes or 1 big tomato cut up small.

2. Prepare 1/3 cup : kalamata olives (sliced and pitted).

3. Needed 1/4 cup : feta cheese.

4. Needed : Black pepper to taste.

5. Needed 1/4 tsp : kosher salt.

6. Needed 1 (12 oz) : bag seafood mix.

7. Prepare 1 tsp : olive oil.

8. Prepare 3 : garlic cloves, minced.

9. Needed 2 cups : vegetable broth.

10. Prepare 1 1/2 cups : pearl couscous.

11. Prepare 1/2 : lemon, juiced.

12. Prepare 2 tbsp : fresh or dried parsley.

13. Needed 1/4 tsp : lemon zest (for garnish).

14. Needed 1 tsp : fish sauce.

If all ingredients Mediterranean Couscous with Seafood Mix it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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