Name: Couscous and seafood salad
Cuisine: cuisine
Ingredients: 250 gr. couscous; 270 ml. fish broth; 4 tablespoons of oil; 1 teaspoon of salt; 1 garlic clove; 20 mussels fresh or steamed; 100 gr. cooked prawns; 200 gr. packaged cooked octopus; 200 gr. clam; 50 gr. frozen peas; 1 chive; 1 Tomate; 1 red pepper; pepper; shawl; chopped parsley or cilantro; oil

This cold couscous is very suitable for summer. As if from a salmagundi In any case, we will combine the semolina with seafood and vegetables. We have prepared it with fresh seafood, but You can use them canned and take advantage of their own liquid to cook the couscous.

Couscous and seafood salad

Print recipe

For hot days, this couscous and seafood salad is perfect and it is also delicious

Ángela

Kitchen: cuisine
Recipe type: incoming

Total time:

Ingredients

250 gr. couscous
270 ml. fish broth
4 tablespoons of oil
1 teaspoon of salt
1 garlic clove
20 mussels fresh or steamed
100 gr. cooked prawns
200 gr. packaged cooked octopus
200 gr. clam
50 gr. frozen peas
1 chive
1 Tomate
1 red pepper
pepper
shawl
chopped parsley or cilantro
oil

Preparation

Chop the vegetables very well into cubes and reserve them. We blanch the peas briefly.
We prepare the seafood. Cook the mussels with a little water so that they open up and reserve the broth. We do the same with the clams. Shuck the shellfish and reserve. Season with lemon and a little oil to keep them juicy.
The prawns can be cooked or made in a pan.
Prepare the couscous by boiling the reserved broth from cooking the shellfish. If necessary, add water to complete the 270 ml. necessary. Add the salt and oil and remove from the heat. Immediately pour the couscous in the form of rain and let it rest for about five minutes with the container covered.
When the grains are tender and swollen, we loosen them with a fork and mix them with the shellfish, vegetables and chopped herbs.

Recipe translated and adapted from wakeupnews

Recetín

Couscous and seafood salad