Precooked couscous (about 160 gr)
• 112 kcal
water (about 300 g)
1 1/2 glass
Clams already cleaned
• 73 kcal
• 17 kcal
red and yellow cherry tomatoes
• 0 kcal
Basil or parsley
Extra virgin olive oil
• 0 kcal
• 21 kcal
• 79 kcal
Calories refer to 100 grams of product
the couscous with clams and zucchini it is the tasty and colorful version of seafood from the typical dish of the Middle Eastern and North African tradition. Couscous is an ancestral specialty made from wheat semolina: commercially available already processed and precooked, all you have to do is bring it to a boil in boiling water (or vegetable broth), shell it well with a fork and finally season it with vegetables, sauces made from fish or meat stews. We offer it with clams, zucchini and sautéed cherry tomatoes, perfect to serve as first Where single dish for a family lunch, a meal on the beach or a party occasion. You can enjoy this recipe hot or warm, enrich it with your own aromatic herbs you prefer, flavor it with spices to taste and add others too seasonal vegetables, such as peppers and eggplants. Find out how to do it perfectly by following the procedure and step by step advice.
Couscous can be measured in volume, rather than in grams: this way it will be easier to add the right amount of water needed to recover it; for 1 glass of couscous, equal to about 160 g, count about 1 and a half glasses of hot water (or vegetable broth).
If you want, you can also add a little Lemon peel grated, which will give even more aromaticity to the dish, other aromatic herbs or spices, such as turmeric, mild curry or paprika.
If you liked this dish, try the best recipes featuring the couscous.
How to prepare couscous with clams and zucchini
Clean the clams by soaking them the day before in 2 liters of water and about 45 grams of salt (1). The next day, rinse them thoroughly under cold running water.
Transfer the clams to a nonstick skillet with 2 tablespoons of oil and garlic; cover them with a lid, put them on the heat and let them open over high heat (2). Eliminate closed shellfish and keep everything aside.
Collect the couscous in a bowl, salt and pour the boiling water (3). Cover with a clean cloth and let soak for the time indicated on the package.
Wash the zucchini, trim them and cut them into cubes about 1/2 cm square (4).
Transfer the zucchini to a pan with a drizzle of oil and brown for a few minutes; add the cherry tomatoes cut in half (5) and cook for another 5-10 minutes (the vegetables should remain crisp).
Add the clams: you can choose to shell them all, or only partially, for a more choreographic final effect (6). Sauté for a few moments over high heat.
Shell the couscous with a fork and place it on a serving platter. Add seasoning and flavor with the chopped aromatic herbs. Finish with a drizzle of crude oil and serve (7).
Couscous with clams and zucchini can be stored in fridge, in a suitable airtight container, for maximum 2 days.