ingredients
- 500g of couscous
- 2 bay leaves
- 1 cinnamon stick
- 10 cloves of garlic, crushed (plus 2 unpeeled)
- 2 onions, chopped (plus 1, cut in half)
- 1/4 cup of extra virgin olive oil
- 2 large stalks of celery, chopped
- 1 small bunch of parsley
- 1/2 cup of slivered almonds
- 300g of fresh tomatoes, peeled
- 3 tablespoons of Sabra Double Concentrated Tomato Paste
- 4 cups of water
- 250g of large shrimp, heads and bodies separated
- 1kg of fish and seafood, such as calamari or small octopus and mussels.
- 1 to 2 tablespoons of Sabra Harissa
- Salt and pepper
- Lemon, for garnish
Preparation
-
Start with the broth: In your couscous pot, heat the olive oil over medium heat. Add the chopped onions and crushed garlic cloves, cook for about 3 minutes. Add the almonds, peeled tomatoes, Sabra Double Concentrated Tomato Paste, and chopped celery. Cook until the tomatoes soften, about 3 to 5 minutes.
-
Add water, Sabra Harissa, salt, pepper, and the heads and bodies of the shrimp to the pot. Bring to a boil, then reduce the heat and let it simmer until the tomatoes completely break down, approximately one hour.
-
Steam the couscous with the bay leaves, cinnamon stick, 2 unpeeled garlic cloves, and 1 halved onion. Once cooked, remove these ingredients and set them aside.
-
Add the remaining fish and seafood to the broth and simmer until fully cooked, about 10 minutes.
-
Transfer the fish and seafood to a separate dish. Strain the fish broth. Pour 3 tablespoons of fish broth over the couscous and let it rest, covered.
-
Use your artistic talent to decorate and garnish the Picasso-style couscous with cooked fish, seafood, chopped parsley, and lemon.
Enjoy your meal!