Hello, I’m Joana. Today, I will show you a way to make mediterranean couscous with seafood mix recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Mediterranean Couscous with Seafood Mix Recipe

Mediterranean Couscous with Seafood Mix is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Mediterranean Couscous with Seafood Mix is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook mediterranean couscous with seafood mix using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mediterranean Couscous with Seafood Mix:

1. Prepare 2 cups cherry tomatoes or 1 big tomato cut up small
2. Prepare 1/3 cup kalamata olives (sliced and pitted)
3. Make ready 1/4 cup feta cheese
4. Prepare Black pepper to taste
5. Take 1/4 tsp kosher salt
6. Take 1 (12 oz) bag seafood mix
7. Take 1 tsp olive oil
8. Prepare 3 garlic cloves, minced
9. Get 2 cups vegetable broth
10. Make ready 1 1/2 cups pearl couscous
11. Get 1/2 lemon, juiced
12. Take 2 tbsp fresh or dried parsley
13. Prepare 1/4 tsp lemon zest (for garnish)
14. Prepare 1 tsp fish sauce

Instructions to make 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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