Wholemeal Couscous Recipe with King Prawns Mussels and Saffron
Steam the mussels open, as usual in a large pan with a frying mixture of garlic and olive oil, add a touch of Harissa.
Pour off a cup of the liquid obtained and keep it aside.
In a small pan heat a cup of full pre-cooked couscous, turn off the cooker, add the cup of broth of mussels, still boiling or heated, and a sachet of saffron, stir until completely absorbed, fluff with a fork, decorate with parsley crushed and used in dishes.
In the same pan, add oil and other nice prawns well rinsed, heat a couple of minutes, season with salt and a touch of Harissa.
Lay down on dishes filled with cous cous some mussels and some shrimp, serving the remainder in a bowl.
pic by Geomangio
Steam the mussels open, as usual in a large pan with a frying mixture of garlic and olive oil, add a touch of Harissa.
Pour off a cup of the liquid obtained and keep it aside.
In a small pan heat a cup of full pre-cooked couscous, turn off the cooker, add the cup of broth of mussels, still boiling or heated, and a sachet of saffron, stir until completely absorbed, fluff with a fork, decorate with parsley crushed and used in dishes.
In the same pan, add oil and other nice prawns well rinsed, heat a couple of minutes, season with salt and a touch of Harissa.
Lay down on dishes filled with cous cous some mussels and some shrimp, serving the remainder in a bowl.
