Shellfish Couscous

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 medium leek, halved lengthwise,cleaned,and sliced into 1/4 inch half moons
• 4 cloves garlic, thinly sliced
• 6 tablespoons extra virgin olive oil
• 1 tablespoon hot red pepper flakes
• 1 cup sicilian green olives
• 1 cup fresh tomato, chopped
• 8 large cherrystone clams
• 8 mussels
• 8 large shrimp, peeled and deveined
• 1/2 cup quick-cooking couscous
• 2 cups fish stock or 2 cups bottled clam juice
• 2 cups dry wine
• 1 1/4 lbs calamari, cleaned and cut into 1/4 inch rings
• salt and pepper
• 1/2 cup italian parsley, finely chopped

Recipe

• 1 in a large flameproof casserole suitable for serving, saute the leek and garlic in the olive oil over medium heat, until very soft- about 8 minutes.
• 2 add the red pepper flakes, olives, tomatoes, clams, mussels, shrimp and couscous.
• 3 stir to mix.
• 4 add the fish stock and wine.
• 5 bring to a boil.
• 6 cover and cook for 3 minutes over high heat.
• 7 remove the cover and stir to mix.
• 8 add the calamari and continue to cook uncovered, stirring often, until the calamari is cooked but still tender, about 3 minutes.
• 9 season to taste with salt and pepper.
• 10 stir in the parsley.
• 11 discard any clams or mussels that did not open.
• 12 pour into a warmed serving dish and enjoy.