Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, spicy couscous with mussels. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Lay the couscous, and arrange the opened mussels around each portion of couscous, then ladle the broth from the pot over the mussels. Spiced mussels and pumpkin tagine with couscous. Place all the mussels in a large pot and rinse with plenty of cold water.
Spicy couscous with mussels is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Spicy couscous with mussels is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have spicy couscous with mussels using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Spicy couscous with mussels:
- Take 400 g couscous
- Prepare 800 g mussels, cleaned, beard removed
- Prepare to taste Fresh chilli
- Prepare 1 courgette
- Prepare 800 ml hot stock
- Make ready Tablespoon passata sauce
- Get to taste Salt
- Take Lemon and basil to serve
- Get Olive oil
Prepare couscous with chicken stock, according to the packet instructions. Looking for a really spicy vegan flavorful dinner? This spicy vegan chickpea Moroccan couscous recipe is for you! Loaded with flavor, protein, hearty This couscous make a perfect salad, a whole hearty dinner and a perfect vegan meal!
Instructions to make Spicy couscous with mussels:
- Put mussels in a pan, just as they are. Cover and turn on the heat to medium. When they release their water and open, switch off and set a side. Meanwhile, chop chillies and courgette. When cooled, shell half the mussels
- Fry chopped chilli in oil for 1-2 mins. Add the courgette and cook for another 5 minutes or so. Add passata sauce and a pinch of salt. Stir and cook for another few minutes
- Now add the mussels andthe then the couscous. Immediately add hot stock, stir well and turn off the heat. Cover and leave for about 5 minutes
- Fluff up with a fork and serve with lemon and basil š
We're cheating and using canned chickpeas to get this whole. Couscous cooked in vegetable stock is blended with chopped vegetables and hot spices. Place couscous in a medium saucepan, and cover with vegetable stock. Put the couscous into a bowl and add a couple of tablespoons of olive oil. Halve the lemons and squeeze in the juice from two of the halves.
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