Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spicy couscous with mussels. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Spicy couscous with mussels is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Spicy couscous with mussels is something that I have loved my whole life.
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.
To get started with this recipe, we have to prepare a few components. You can have spicy couscous with mussels using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Spicy couscous with mussels:
- Prepare 400 g couscous
- Prepare 800 g mussels, cleaned, beard removed
- Get to taste Fresh chilli
- Get 1 courgette
- Make ready 800 ml hot stock
- Get Tablespoon passata sauce
- Take to taste Salt
- Get Lemon and basil to serve
- Prepare 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!
Steps 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 😀
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.
So that’s going to wrap it up with this exceptional food spicy couscous with mussels recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
