Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, spicy couscous with mussels. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Add mussels and reduce heat to medium-low. Lay the couscous, and arrange the opened mussels around each portion of couscous, then ladle the broth from the pot over the mussels. Spiced mussels and pumpkin tagine with couscous.
Spicy couscous with mussels is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Spicy couscous with mussels is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have spicy couscous with mussels using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Spicy couscous with mussels:
- Get 400 g couscous
- Take 800 g mussels, cleaned, beard removed
- Prepare to taste Fresh chilli
- Get 1 courgette
- Make ready 800 ml hot stock
- Prepare Tablespoon passata sauce
- Take to taste Salt
- Get Lemon and basil to serve
- Get Olive oil
Add the cooked couscous to the tomatoes and stir well to combine. Nestle the mussels in and amongst the couscous, cover the pan, and increase heat to high. Prepare couscous with chicken stock, according to the packet instructions. Couscous cooked in vegetable stock is blended with chopped vegetables and hot spices.
Instructions to make Spicy couscous with mussels:
- Put mussels in a pan, just as they are. Cover and turn on the heat to medium. When they release their water and open, switch off and set a side. Meanwhile, chop chillies and courgette. When cooled, shell half the mussels
- Fry chopped chilli in oil for 1-2 mins. Add the courgette and cook for another 5 minutes or so. Add passata sauce and a pinch of salt. Stir and cook for another few minutes
- Now add the mussels andthe then the couscous. Immediately add hot stock, stir well and turn off the heat. Cover and leave for about 5 minutes
- Fluff up with a fork and serve with lemon and basil 😀
Place couscous in a medium saucepan, and cover with vegetable stock. The lusty combination of mussels and spicy red sauce is irresistible. 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. Spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up.
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