Seafood Couscous with Squid, Dried Tomatoes and Bottarga
Dreaming of Marrakech or of a romantic Sicilian sunset? Here is a seafood couscous enriched with the special taste of bottarga!
Are you dreaming of Marrakech or of a romantic Sicilian sunset? This rseafood couscous recipe will lighten your mood and will take you in a journey around the Mediterranean sea. Couscous (or cous cous) is the favorite ingredient of those who love cooking but don't want to spend much in the kitchen! Obviously, we are talking of of the pre-steamed and dried one, instead traditional couscous requires a long preparation. Couscous is typical of Arabic cuisine but is also very popular in Sicily: "Couscous alla trapanese" is a fantastic seafood couscous recipe that will bring a touch of elegance to weeknight dinners.
The version we propose today includes a special ingredient that will make this recipe even more refined: Italian bottarga.
Couscous Health Benefits
Couscous is a sort of durum wheat semolina, cooked with steam. It is naturally rich in carbohydrates and starch (3.5 oz of couscous contain 26% of the recommended daily intake) and provides a good amount of protein (21%). Also the fiber content is good (14%). Furthermore, cous cous contains a good amount of iron (7%), potassium (4%) and calcium (2%). Group B vitamins are also present. It is poor in fat, and considering it is usually steamed, it is recommended for low-calorie diets. There are endless possible recipes with cous cous, from the traditional recipes with vegetables to the more innovative ones where the cous cous is used to make dumplings, up to desserts.
How to Cook Seafood Couscous with Bottarga and Squid Rings
- First of all wash the tomatoes, cut into small pieces and drain to remove the water.
- Clean and cut the squid into rings. Wash the shrimps.
- Cut the dried tomatoes into thin strips.
- Panfry lightly the sliced garlic in oil and add salt, parsley, capers, the dryed tomatoes, sprinkle with chili pepper powder.
- Add the fish stock concentrate and the diced tomatoes.
- When the ingredients begin to moisten, add the squid rings and the shrimps. After a minute add the wine and when it evaporates remove the shrimps. You will add again the shrimps to the sauce only one minute before ready.
- After a few minutes add the tomato puree and cook on low heat.
- Meanwhile, prepare the cous cous following the instructions on the packaging (precooked couscous wonm't take more than 5 minutes).
- When the cous cous is ready, lay it on a serving tray, pour over the sauce with squid, sprinkle with lime juice and a bountiful sprinkling of bottarga.
- Serve it hot with steamed vegetables.