Italian-style Couscous

Name: Italian-style Couscous
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Ingredients: Mussels already cleaned 2.2 lbs; Clams purged 2.2 lbs; Couscous 1 ¼ cup; Saffron 1 bag; Fine salt to taste; Extra virgin olive oil to taste; Garlic 2 cloves; Fresh chili pepper 1; Datterino tomatoes 10.6 oz; Sultan grapes 1.4 oz; Lemon peel 1; Pistachios toasted and unsalted ½ cup; Extra virgin olive oil 5 tbsp; Fine salt to taste; Black pepper to taste; Basil to taste

482

Calories per serving

Lactose Free

Energy Kcal 482
Carbohydrates g 50.4
of which sugars g 9.4
Protein g 20.4
Fats g 22
of which saturated fat g 3.14
Fiber g 5.3
Cholesterol mg 87
Sodium mg 522

Difficulty: Easy
Prep time: 25 min
Cook time: 5 min
Serving: 6 persone
Cost: Average

PRESENTATION

If we say couscous, what comes to mind? Probably a trip you took to Morocco and the spicy aromas of that splendid place. But Moroccan-style couscous is not the only dish you can prepare with these tasty grains. In fact, couscous is also widely used in Italy, especially in Sardinia and Sicily. And it is right here that one of the most beautiful festivals, the couscous fest of San Vito lo Capo, takes place in September, where you can savor countless variations. Today we prepare Italian-style couscous, a dish rich in Mediterranean flavors and bold tastes like saffron. Mussels, clams, and lemon will pair perfectly with freshly made pistachio pesto! So what are you waiting for? Prepare Italian-style couscous yourself; it will be your summer standout dish!

And if you love couscous, try our vegetable version too!

INGREDIENTS

482

Calories per serving

Mussels 2.2 lbs (1 kg) - already cleaned

Clams 2.2 lbs (1 kg) - purged

Couscous 1 ¼ cup (200 g)

Saffron 1 bag

Fine salt to taste

Extra virgin olive oil to taste

Garlic 2 cloves

Fresh chili pepper 1

Datterino tomatoes 10.6 oz (300 g)

Sultan grapes 1.4 oz (40 g)

Lemon peel 1

for the pistachio pesto: Pistachios ½ cup (70 g) - toasted and unsalted; Extra virgin olive oil 5 tbsp (70 g); Fine salt to taste; Black pepper to taste; Basil to taste

Preparation

How to prepare Italian-style Couscous

To prepare Italian-style couscous, make sure you have pre-cleaned mussels and purged clams, or you can follow our guide on how to clean mussels and how to clean clams. Once done, prepare the pistachio pesto. Place them in a mixer container, add the basil leaves 1, and season with salt and pepper. Then pour the oil 2 and blend for a few seconds until you get your pistachio pesto. Transfer it to a small bowl 3 and set it aside.

At this point, pour 2 tablespoons of oil into a sufficiently large pan, add 2 peeled garlic cloves and a chili pepper 4. Let them brown for a few moments, then first add the mussels 5 and then the clams 6.

Cover with a lid 7 and sauté for a few moments. As soon as they open, remove them from the heat 8 and strain them 9 to separate the cooking water from the shellfish.

Pour the liquid into a pitcher and add a packet of saffron 10; stir quickly until it's colored. Then transfer the couscous into a baking dish, add a pinch of salt and a drizzle of oil 11. Pour in the saffron cooking liquid until it completely covers the couscous 12

and cover with plastic wrap 13. Set aside for about 5 minutes, during which the couscous will swell, and in the meantime, rehydrate the raisins. Place them in a small bowl and cover with the remaining saffron liquid; if there's none left, you can use some hot water 14. Retrieve the couscous, remove the plastic wrap, and transfer it to a large bowl 15; then, using your hands or a fork, fluff it up.

Shell the mussels and clams, leaving some with their shells for the final decoration 16, and cut the cherry tomatoes in half 17. Then add both to the couscous 18.

Drain the raisins and add them as well, slightly squeezing them with your hands 19. Mix everything, also adding the grated lemon zest 20 and some basil leaves. Then plate 21 and serve your Italian-style couscous by adding a few drops of pistachio pesto.