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Vegetable and seafood pot with couscous

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Ingredients for 2 servings:

  • 8 large shrimp
  • 200 g squid(s) (calamares)
  • ½ can of tomatoes, chopped
  • 1 carrot(s)
  • 1 zucchini
  • 50 g peas, frozen
  • 1 garlic clove(s)
  • 1 small onion(s)
  • 4 small red chili peppers
  • 50 ml white wine
  • 100 g couscous
  • Coriander leaves
  • 1 tsp cumin powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Arabic spiced with cumin and coriander

Chop the vegetables and sauté in a little oil. Deglaze with tomatoes, add peas, and simmer until tender. Fry the shrimp and calamari in a pan, add chilies, and deglaze with white wine. Prepare the couscous according to the package instructions. Chop the cilantro. Remove the chilies. Add the vegetable sauce to the fish and season with salt, pepper, and coriander. Mix in the couscous and half of the coriander. Serve sprinkled with the remaining coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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