|
Put the couscous in a medium heatproof bowl;
add 1 cup boiling water and stir. Cover with
plastic wrap and set aside.
Heat the olive oil in a large pot or Dutch oven
over medium-high heat. Add the onion and cook,
stirring often, until it starts softening,
about 5 minutes. Stir in the paprika, cumin, 1
teaspoon salt and a few grinds of pepper. Cook,
stirring, until the onion is coated, about 1
minute. Stir in 1/2 cup water, the tomatoes,
green beans, olives and brine, and cilantro.
Bring to a simmer and cook until slightly
reduced, about 5 minutes.
Stir in the mussels. Cover and cook until they
start opening, 3 to 5 minutes. Stir in the
shrimp; continue to cook, covered, until the
mussels are open and the shrimp are opaque,
about 5 minutes. (Discard any unopened
mussels.) Fluff the couscous with a fork.
Divide among bowls; top with the seafood stew
and more cilantro.
|
