Seafood Moghrabiyeh

Name: Seafood Moghrabiyeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 1 kg clams, rinsed & scrubbed.; - 6 to 7 cups of chicken or vegetable broth.; - 1 cup white wine (optional).; - 2 bay leaves.; - 2 thyme springs.; - 1 teaspoon peppercorn.; - 1 small red chillies, finely chopped (Optional).; - 4 tablespoons olive oil, divided.; - 5 shallots, finely chopped.; - 4 garlic cloves, finely chopped.; 1 teaspoon salt (to taste); - 10 large prawns, peeled, cleaned.; - 2 calamari tubes, cleaned, thinly sliced.; 500 g Pearl Couscous (dried Moghrabiyeh); - 1 tablespoon ground caraway.; - 1 teaspoon seven spices or allspice.; - ¼ cup coarsely chopped parsley.; 1 tbsp of cornstarch; 1/2 cup of water

7 steps

Prep:15minCook:30min

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.

Updated at: Thu, 17 Aug 2023 12:06:28 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories369.1 kcal (18%)

Total Fat8.4 g (12%)

Carbs55.2 g (21%)

Sugars2 g (2%)

Protein16.7 g (33%)

Sodium1266.8 mg (63%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1kgclams

rinsed & scrubbed

6 cupschicken broth

1 cupwhite wine

1 teaspoonpeppercorn

1red chillies

small, finely chopped, Optional

4 tablespoonsolive oil

1 teaspoonsalt

large, peeled, cleaned

2calamari tubes

cleaned, thinly sliced

500gPearl Couscous

dried Moghrabiyeh

1 tablespoonground caraway

1 teaspoonseven spices

or allspice

¼ cupparsley

coarsely chopped

3 tbsp Slurry (by mixing the following)

1 Tbspcornstarch

½ cupwater

Instructions

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.