Seafood Couscous

Serves: 4
Total Calories: 89


2 cups water
1 cube seafood bouillon (large), or 2 tablespoons jarred or fresh fish fumet glace
1 pound seafood (any combination of bay scallops, small shrimp, squid rings, or fish fillets cut into bite-size pieces)
1 (7-ounce) box vegetable flavored couscous, such as roasted pepper, spinach, or mushroom
1 tablespoon olive oil
1 tablespoon chopped Italian (flat-leaf) parsley


Heat the water in a medium saucepan until boiling. Stir in the bouillon or glace until dissolved. Stir in the seafood and boil for 30 seconds. Stir in the couscous, oil, and parsley. Cover, remove from the heat, and set aside until all of the liquid has been absorbed, about 4 minutes. Fluff with a fork, and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 89
Calories from Fat: 34

This Seafood Couscous recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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