Spicy Moroccan Seafood Couscous

Sorry to all my readers for I’m sure, worrying you all into thinking something bad has happened to me and I got kidnapped on my way home or I got hit by a car while crossing the street. Oh wait, that’s just you, Mom. But to the rest of you! I’m just busy with exams and drowning in stress, and the craziness of stress-filled roommates.

Tonight, decided to take a night off (um… again), and made this from the Jamie Oliver Revolution cookbook. Spicy Moroccan Seafood Couscous. It has cinnamon in it and wow, it smelled sooo good, I’d make it just to smell it! As for the taste, I guess you’ll have to make it and find out! πŸ™‚

I used one of my roommate’s camera and the quality is amazing!!

you’re supposed to use fresh basil though.

Here’s the excerpt from the book! (p.26)

Ingredients

1 cup quick-cook couscous
olive oil
2 lemons
sea salt and freshly ground black pepper
2 cloves of garlic
1 fresh red chile
a bunch of fresh basil
1 tsp whole cumin seeds
Β½ tsp ground cinnamon
2 – 6-oz white fish fillets
Β½ pound large shrimp, raw peeled
1 14-oz can of diced tomatoes (OR I think I will try to use fresh tomatoes next time to keep the sodium content at a low)
2 handfuls of fresh or frozen peas, fava beans or green beans (or use a mixture)

*if your sauce ends up being really watery, you might want to add a tiny amount of cornstarch mixed with water, to thicken it up just a little bit.

Directions

Put the couscous into a bowl and add a couple of tablespoons of olive oil. Halve the lemons and squeeze in the juice from two of the halves. Add a pinch of salt and pepper. Pour in just enough boiling water to cover the couscous, then cover the bowl with a plate or plastic wrap. Let the couscous soak up the water for 10 minutes.

Put a large saucepan on medium heat. Peel and finely slice your garlic. Finely slice your chile. Pick the basil leaves off the stalks. Put the smaller ones to one side and roughly chop the larger ones. Add a couple of lugs of olive oil to the hot pan. Add the garlic, chile, basil, cumin seeds and cinnamon. Give it all a stir and put the fish fillets on top. Scatter over the shrimp. Add the canned tomatoes and the peas and beans. Squeeze in the juice from the two remaining lemon halves (**Note: I found that two lemon halves are bordering on overwhelming, so I recommend just using one half). Put a lid on the pan. Bring to a boil, then turn the heat down to a simmer and cook for about 8 minutes, or until the fish is cooked through and flakes easily. Taste and season with salt and pepper.

By the time the fish is cooked, the couscous should have sucked up all the water and be ready to serve. Spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up. Top with the fish, vegetables and juices from the pan, sprinkle with the reserved basil leaves, and tuck in!

couscous

this is the page from the book portraying the different steps! (I forgot to take my own)

yum.

mine wins because it’s real.

Hope you all enjoy!! πŸ™‚

πŸ™‚ πŸ™‚ πŸ™‚

– D the Intern

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