Seafood Couscous

Instructions

1. Start by preparing the couscous. In a medium saucepan, bring the vegetable broth to a boil. Remove from heat and stir in the couscous. Cover with a lid and let it sit for 5 minutes, then fluff with a fork. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent.
3. Stir in the minced garlic and chopped red bell pepper. Cook for an additional 3 minutes.
4. Add the ground cumin, paprika, and cayenne pepper. Cook for another minute, stirring frequently to release the flavors of the spices.
5. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Avoid overcooking by removing them from heat as soon as they’re done.
6. Stir in the mussels and halved cherry tomatoes. Cover the skillet and let the steam cook the mussels for about 5 minutes until they open up. Discard any mussels that do not open.
7. Season the seafood mixture with salt and pepper to your taste. Remove from heat.
8. To serve, place a portion of couscous on each plate, then top with the seafood mixture. Garnish with fresh parsley and serve with lemon wedges on the side.
9. Tip: If you’re working with frozen shrimp, make sure to thaw them completely and pat dry with paper towels before cooking, which helps them caramelize better.