This is a good side dish to any fish main course, or perfect as a main course, to serve with a fresh salad
Ingredients (serves 4):
200gr Couscous (the type that takes only 5 mins)
100gr each of peeled prawns, cooked mussles, and calamari rings
TIP: the prawns and calamari may be raw, but the mussles must be pre-cooked
TIP: cut the prawns and calamari ring in pieces
2 cloves of garlic, cut in fine pieces (not minced)
2 pinches of chili flakes
Olive oil
5 fillets of anchovies (drained from the preserving oil) or 1 Tbsp of anchovy paste
2 Tbsp of fresh, washed and chopped parsley (or 1 Tbsp if dry)
Fine salt to taste
1/2 cup of fish broth
1/2 glass of white wine
200gr of cherry tomatoes, cut in quarters
Method:
Place the garic, the chili flakes, and the anchovies in a big non-stick pan with some olive oil on a medium heat
TIP: if using anchovy fillets, break them down with a wooden spoon
As soon as the garlic is ready, add the raw fish and stir for 2 mins, raising the heat to the maximum
Add the cooked mussles (or together with the rest of the fish it that was also pre-cooked)
Add 1 Tbsp of fresh parsley and stir
Add the wine, stir well and wait 1 min
Add the quartered cherry tomatoes and the fish broth, and stir
Cook for 3 mins
Add the Couscous all at once and stir it carefully: it will absorb the liquid very quickly
Dry fry the seafood couscous for 1 min, then take it off the hob
TIP: you can make this in advance (max 4 hours if in the fridge, 1 hour if left outside of the fridge), then microwave it, covered, when it's time to serve