Seafood Moghrabiyeh

If you are a fan of Maghrebeh with chicken, then you will definitely fall in love with this recipe. This seafood meal is a mix of shrimp, clams and calamari all tossed together with Moghrabiyeh (Lebanese pearls couscous) in a delicious spiced sauce. An easy yet elegant meal that’s perfect for entertaining.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan, bring wine, 1 cup broth, bay leaves to the boil in a large saucepan over high heat, add clams, cover and shake pan occasionally until clams open (3-5 minutes; remove clams individually as they open). Set aside in a bowl, reserve the liquid.

Step 2

In the same saucepan, combine the shrimp shells, clams reserved liquid, 5 cups broth, bay leaves, thyme, chili and peppercorns in a sauce pan and bring to a simmer. Cook for about 15 minutes, pour the ingredients through a mesh strainer into a bowl, reserving the liquid.

Step 3

Heat 2 tablespoons olive oil in a frying pan over medium-high heat, add shallot, garlic and pinch of salt & pepper and stir occasionally until tender (4-6 minutes). Add prawns and calamari and stir until just opaque (2-4 minutes), then set aside.

Step 4

In a large pot over medium heat and add 2 tablespoons of olive oil, add the Moghrabiyeh, stirring for about 1 minute, add the caraway and spices mix for 30 seconds, add 2 cups of the strained broth and bring to a simmer, cook over medium low for 8 to 10 minutes, stirring regularly, until most of the liquid has been absorbed.

Step 5

Then add 2 more cups of the broth and simmer while stirring regularly, for 8 to 10 minutes, taste, adjust seasoning. (make sure not to let it dry), remove the remaining liquid to a small saucepan for preparing the sauce (optional), turn off the heat, add the prepared shrimps, calamari and reserved clams, give it a quick stir let it heat through for a minute.

Step 6

Place the moghrabiyeh in a deep serving plate with the seafood pieces on top, garnish with parsley and serve the sauce on top or alongside in a separate saucer.

Step 7

For making the sauce; Heat the remaining liquid from the Moghrabiyeh and remaining strained broth, bring to a simmer in a small saucepan, add a slurry (about 1 tbsp of cornstarch dissolved in a cup of water) stir the sauce until it thickens, stir in 1/2 a lemon, then season to your taste.