Chef Chuck's Cous Cous di Pesce

Cous Cous di Pesce

Fresh seafood and cous cous is a delicious meal. You can use any variety of seafood you like but you need some shell fish to add to all the flavors. Cous cous should always be steamed never boiled. Patience is needed to make the cous cous light and fluffy.


Seafood Cous Cous
2 tablespoons extra virgin olive oil
1 carrot, diced
1 celery, diced
1/2 onion, diced
2 garlic cloves, minced
3 ounces diced tomatoes
12 cherry tomatoes, halved
2 cups vegetable broth or fish broth
1/2 pound swordfish, cubed
8 mussels
8 clams
12 shrimp
salt and pepper
1 tablespoon fresh parsley, chopped


In a couscoussier, heat olive oil and saute carrots, celery and onions for about 3 minutes. Add garlic and tomatoes, stir. Add broth, fish, salt and pepper and gently simmer for 20 minutes. The cous cous steams above the seafood. Add parsley to finished dish.

Cous Cous


2 cups cous cous
2 cups water
2 tablespoons olive oil
1/4 teaspoon salt


Place cous cous in a large bowl, coat with olive oil. Using your hands or a wooden spoon sprinkle alittle water at a time and continue stirring till all water is absorbed. Steam for 20 minutes over seafood.