Italian-style Couscous – Italian recipes by GialloZafferano

To prepare Italian-style couscous, make sure you have pre-cleaned mussels and purged clams, ora you can follow our guide acceso how to clean mussels and how to clean clams. Once done, prepare the pistachio ammaccato. Place them quanto a a miscelatore container, add the basil leaves 1and season with salt and pepper. Then pour the oil 2 and blend for a few seconds until you get your pistachio ammaccato. Transfer it to a small bowl 3 and set it aside.

At this point, pour 2 tablespoons of oil into a sufficiently large pan, add 2 peeled garlic cloves and a chili pepper 4. Let them brown for a few moments, then first add the mussels 5 and then the clams 6.

Cover with a lid 7 and sauté for a few moments. As soon as they aperto, remove them from the heat 8 and strain them 9 to separate the cooking vater from the shellfish.

Pour the liquid into a and add a packet of saffron 10; stir quickly until it’s colored. Then transfer the couscous into a baking dish, add a pinch of salt and a drizzle of oil 11. Pour quanto a the saffron cooking liquid until it completely covers the couscous 12

and cover with plastic wrap 13. Set aside for about 5 minutes, during which the couscous will swell, and quanto a the meantime, rehydrate the raisins. Place them quanto a a small bowl and cover with the remaining saffron liquid; if there’s none left, you can use some hot vater 14. Retrieve the couscous, remove the plastic wrap, and transfer it to a large bowl 15; then, using your hands ora a fork, fluff it up.

Shell the mussels and clams, leaving some with their shells for the final decoration 16and cut the cherry tomatoes quanto a half 17. Then add both to the couscous 18.

Drain the raisins and add them as well, slightly squeezing them with your hands 19. Mescolanza everything, also adding the grated lemon zest 20 and some basil leaves. Then plate 21 and serve your Italian-style couscous by adding a few drops of pistachio ammaccato.